Salad Nicoise

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A few weekends ago we went to Boston to visit the Cardiac King and Queen.  The CQ made sangria that no one could resist and amazing Swiss Chard Crostinis that we will post about soon because we had to try.  We spent time with A’s Gram, we both shot the moon, but still lost in Hearts to the Cardiac King.  We packed up old clothes to give to Good Will and Z raked leaves with the CK while A cooked with the CQ.

The past two visits we have had Salad Nicoise (the second time by request) and we have been enjoying many a meal this way since returning home.  The CQ gave us her recipe and we have adapted it below.

 

Salade Nicoise a la NYC

Adapted from Martha Stewart’s Quick Cook (1983)

(Serves 4)

 

10 new potatoes (plus potato dressing: 1/4 tsp salt, 1/4 tsp pepper, 1 tsp olive oil, 1 1/2 tsp white wine)

1/2 lb green beans (or 1/4 green beans and 1/4 wax beans)

1 large head of Boston lettuce

1 red pepper (roasted)

2 Scallions

2 hard-boiled eggs

1/2 lb artichoke hearts

8 oz. Paprika Corn

1/2 lb salmon (plus salmon marinade: 1/4 cup white wine, 1 tsp dijon, 8-10 basil leaves, pinch of salt and pepper)

 

Mustard Vinaigrette

2/3 cup olive oil

1 tbsp lemon juice

3 tbsp wine vinegar

2 tbsp Dijon mustard

1 clove garlic, minced

1 tbsp chopped fresh basil

salt and pepper to taste

 

Balsamic and Mayo Dressing

3 tbsp mayo

3 tsp balsamic

1 garlic clove

 

Begin by boiling some water and dropping in the potatoes for about 15-20 minutes (you want to get them soft but not mushy).  When done, drain water and let cool.  Slice into 1/4 inch rounds and toss with scallions, white wine, olive oil, salt and pepper.

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Marinate the salmon in 1/4 cup white wine, 1 tsp dijon, 8-10 basil leaves, and a pinch of salt and pepper.

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Hard boil the eggs by boiling them for 6 minutes or so. Turn off the heat and let them sit in the water for another 10 minutes. Peel, halve, sprinkle with salt and pepper and put aside.

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Slice the red pepper into big pieces (4-6 pieces).  Place on an aluminum-foil-covered baking sheet and put under the broiler for about 10 minutes.  They should be pretty blackened when you take them out.  Then remove from the heat, cover with a towel to keep them moist while they cool.  Once they are cool to the touch peel of the skin and slice thinly.

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In heavily salted water, boil the green beans for 3 minutes. Drain water and transfer to ice water to cool. Drain again, dry, and put aside.

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Slice the lettuce (we didn’t worry about making the slices too small so that one piece would be a decent bite).

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Heat a pan and add the salmon along with all of it’s marinade and sear both sides for about 90 seconds.

We combined the potatoes, eggs, green beans, lettuce and roasted red peppers onto a plate along with the artichoke hearts (we got some that were already marinated and needed no prep), the paprika corn, and the salmon.

We also added in some Olives, imported from France in the luggage of a couple of our best friends and it topped off the dish!

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For the Mustard Vinaigrette combine ingredients in a blender.  stir well, and add to the salad.  For the Balsamic Vinaigrette combine, mix thoroughly and serve.

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If you are making the paprika corn then make it right at the end.  It should take no more than 5 minutes total and it is extra delicious with the chill taken off of it (it doesn’t need to be hot).

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Some of the ingredients we used weren’t in the original recipe at all.  That’s one of the things we love about this salad as a concept — it is a platter with foods you love.

For anyone who says that a salad can’t be a main course, we’d invite you to try this one out. It can, of course, also be a nice compliment to a meal as well, but we have the CQ and CK to thank for this healthy and fulfilling meal that’s both diet-friendly and indulgent.