A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for?
Ingredients for Rachel's Smoked Salmon Nicoise Salad<br>
- 3 cups organic baby spinach
- 1 small head of organic romaine, trimmed, leaves left whole
- 4 large eggs, hard boiled, cooled, peeled, halved
- 1 English or hot house cucumber
- 2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
- 1/2 pound washed, trimmed fresh green beans, par boiled and cooled
- 2 pounds new potatoes boiled in salt water until just fork tender, and cooled
- 2 teaspoons capers
- 1/2 small red onion sliced thinly (about 1/2 cup)
- 1 cup Delizia Lemon Stuffed Manzanilla Olives (available at the Abingdon Olive Oil Company)
- fresh chopped Italian parsley leaves for garnish (optional)
- fresh ground pepper to taste
- 1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)
Dressing
- 1/4 cup freshly grated parmesan
- 3 tablespoons AOOC Red Wine Vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon grainy mustard
- 1/2 teaspoon fresh ground pepper
- 1 anchovy fillet (optional)
- 2 medium garlic cloves, crushed
- 1/2 teaspoon salt
- 1 cup of High Phenol EVOO or infused olive oil of choice (I used Cobrancosa here but dill, garlic, lemon, orange, lime, picual, etc. would all be great here)
- Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.
Directions
-
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.
Serves 6 as a meal or up to 10 as a starter
Recipe By Rachel Bradley
