How to Make a Classical Nicoise Salad

In the heat of the summer nothing is more refreshing than a healthy, filling French Salad Nicoise. Enjoy this new recipe from World Cuisine Today Magazine. To submit a recipe or to suggest a restaurant that should be featured contact owner@worldcuisinetoday.com

Recipe For Salad Nicoise

Ingredients

Six salmon steaks

One pound string beans ends removed

One pound small or medium red skinned potatoes (optional)

Six large eggs hard boiled

1/2 pound mixed baby greens like curly endive or butter lettuce

1/2 pound baby spinach or romaine

1/2 cup lemon juice

1/2 cup extra virgin olive oil

1/2 cup Pinot Grigio wine

1/2 teaspoon ground black pepper

1/2 teaspoon Kosher salt

1/2 teaspoon sweet paprika

1/2 teaspoon Dijon mustard

Four garlic cloves minced

Four cups cherry tomatoes halved

Two cups Kalamata olives or black olives

Four scallions minced

1/8 cup fresh minced dill

1/8 cup fresh minced basil or mint

1/8 cup flat leaf parsley minced

Two cups Kalamata or French style black olives of choice

Two Tablespoons unsalted butter

For The Salmon

1/4 cup Extra Virgin olive oil

1/2 teaspoon mild cinnamon ground

1/2 teaspoon mild ground cardamom

One teaspoon fresh minced basil or mint

One teaspoon sweet paprika

One teaspoon Kosher salt

1/2 teaspoon ground black or white pepper

Method

1) In a large soup pot, boil your eggs for 17 minutes. Immediately place in a non reactive bowl of ice water until cool. Crack and peel the eggs. Place in a bowl, cover and chill in refrigerator whole until ready to be sliced for the salad. Also wash your baby cherry tomatoes. If larger tomatoes cut in half at time of assembly.

2) Separate and thoroughly wash your mixed greens, and baby spinach or Romaine. Drain and pat dry. If using Romaine chop into one inch square segments. If using Spinach keep the baby leaves whole.

3) In a small bowl thoroughly mix together: Lemon juice, olive oil, four cloves of minced garlic, Dijon mustard, pepper, salt, paprika and Dijon mustard. Chill in a covered container.

4) In a large soup pot bring water to a rolling boil. Prick the baby red or yellow skinned potatoes and cook on medium high heat for 20 to 25 minutes. Make sure they are cooked through, cool in a sieve by pouring cold water over. Slice into quarters. In a fry pan, heat the two tablespoons of butter dust potatoes with a bit of salt and pepper to taste and saute until golden brown but not too dark. Drain on paper towels and reserve. Keep warm in oven if desired at 200 F.

5) Rinse and pat dry the Salmon steaks. Season with the dried spices. Next in a small bowl whisk together the lemon juice and oil. Spread on the steaks reserving a bit for the bottom of the pan. (Add a bit of water also if necessary to the pan). Place evenly on both sides. Also sprinkle the herbs on both sides. Fry the salmon steaks four minutes on the first side, and three minutes to four minutes on the second side on medium high heat. Keep warm in the oven in an oven proof dish at 200 F.

6) Wash and scrub the string beans and cut off the ends. Bring a large soup pot of water to a boil and cook for 15 to 20 minutes. Drain and let come to room temperature.

Assembly

1) On a large platter place the baby spinach or romaine. Next place the mixed greens. Next the green beans. Then scatter the potatoes, tomatoes and olives in a pretty even design. Drizzle half of the dressing to taste over the vegetables.

2) Next sprinkle the scallions, dill, and basil or mint. Dot the olives all around. Drizzle with 1/4 of the remaining half of the dressing.

3) On top place one Salmon steak per guest. If many guests, you may halve the steaks. Spoon the remaining 1/4 of the dressing over the top.

Serve immediately with a French style baguette and some butter or olive oil and aged cheese such as fresh grated parmesan for the bread.

Recipe Developed By World Cuisine Today Magazine

www.worldcuisinetoday.com