Smoked Salmon Nicoise Salad

A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for? A chef Rachel recipe.

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Champagne Wine Vinegar

Any Sunshine Coast Olive Oil Co. Ultra Premium Extra Virgin Olive Oil  or Infused Olive Oil of choice

Smoked Salmon Nicoise Salad

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 cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, parboiled and cooled
2 pounds new potatoes boiled in saltwater until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup citrus stuffed olives (available in-store)
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 Sunshine Coast Olive Oil Co. Champagne 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 Sunshine Coast Olive Oil Co. Ultra Premium Extra Virgin Olive Oil  or infused olive oil of choice (Rachel used Hojiblanca here but dill, garlic, lemon, orange, lime, picual, etc. would all be great choices)

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.

Assembly

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

print