Nicoise Salad (Salmon or Tuna)

This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of protein and fresh produce from the garden. Serves 8

Salad:

32 oz. salmon or tuna fillet, skin off

¼ cup olive oil

2 lemons (juice and zest)

2 lbs. French green beans-Blanched

2 lbs. Heirloom tomato variety

2 lbs. Fingerling or other small new potato-peeled and steamed

2 sprigs fresh rosemary

4 cloves whole garlic

6 each, hard cooked eggs, quartered

8 C. Spring mix

1 lb. Nicoise olives

Nasturtium flower for garnish

Dressing:

2 T. capers

5 anchovy fillets

1tsp fresh chopped garlic

2tsp chopped shallots

1T. chopped fresh tarragon

¼ cup fresh lemon juice

1T. dijon mustard

Grated zest of 1 lemon

¼ cup white wine vinegar

¾ cup good olive oil

Kosher salt and fresh ground black pepper to taste

Make dressing by placing capers, anchovies, shallots, tarragon and garlic in robot coup to puree. Add vinegar, lemon juice and zest and puree. Add olive oil, salt and pepper to taste. Set aside at room temperature.

Put salmon in a baking dish or hotel pan after rubbing with olive oil, Kosher salt, lemon zest, juice and fresh ground black pepper. Place in 200 degree F. oven with a pan of water on the lower shelf. Place the pan with the salmon on the shelf above. The salmon should cook very slowly over the course of 2 hours.

To assemble salad: toss lettuce in dressing and place individual plates. Toss each vegetable separately in dressing with a little Kosher salt and fresh ground black pepper. Place each type of vegetable in an area of the plate. Break the fish into large pieces and place 4 oz. in the middle. Drizzle a little dressing over the salmon. Cut the eggs in quarters and place three pieces on each plate. Add a nasturtium flower for garnish.

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© 2020, Chef Alison Negrin, all rights reserved. Website by Linda Hansen, PaperlessVA.com