Jun
19
    
Posted (Lori) in News

NIÇOISE SALAD (YEAR ROUND)

Yield: 6-8servings

Dressing

1/4 cup lemon juice (2 lemons)

1/4 cup chopped shallots (2 ounces)

1/2 teaspoon minced thyme leaves

1/2 teaspoon dried oregano

1 teaspoon Dijon mustard

2 anchovies

1/4 teaspoon sea salt

Pinch freshly ground black pepper

2/3 cup extra virgin olive oil

Salad

1 pound small redskin potatoes, scrubbed, halved

1 1/2 teaspoons sea salt

2 tablespoons extra virgin olive oil

1/2 pound haricots verts, stems trimmed

3 large eggs

3?4 pound tuna

3 tablespoons sesame seeds

1 teaspoon salt and ½ teaspoon black pepper

12 ounces romaine lettuce (2 heads), bite-size pieces

4 ounces grape tomatoes, halved lengthwise

1?4 cup Niçoise olives

1 tablespoon capers, rinsed

?1. In blender, combine all dressing ingredients until creamy. Season to taste. Set aside.

2. Heat oven to 350° F. Combine potatoes in medium bowl and toss with 1 teaspoon of salt and olive oil. Transfer to parchment-lined half sheet pan and roast until golden and tender. Toss with 2-3 tablespoons of the dressing. Set aside.

3. In 2 1?2 quart pot, bring 6 cups of water to boil. Add haricots verts and remaining 1/2 teaspoon of salt and blanch until tender crisp, about 3 minutes. Shock in ice cold water. Drain for a few minutes in colander. Cut haricots verts in half lengthwise (optional) and toss with 2-3 tablespoons of the dressing. Set aside.

4. Make soft boiled eggs:  In a large pot, bring water to boil.  Add eggs carefully.  Cook for 6 minutes.  Shock in ice bath immediately

5. Heat cast iron grill pan. Combine sesame seeds, 1 teaspoon salt and ½ teaspoon black pepper. Roll around tuna in this mixture on all 4 sides

6. Grill tuna on each side for about 1-2 minutes, depending on thickness of fish. Remove fish from grill. Let fish rest about 7-10 minutes before slicing into 1/4-inch slices.

7. Pour remaining 1/4 cup of dressing over lettuce, and mix to combine. Arrange potatoes, haricots verts, eggs, sliced fish, tomatoes, and olives on mound of dressed greens. Garnish with capers.

ANJALI’S GRILLED ROMAINE SALAD

Note from Lori: I tried this over the weekend—so simple, so delicious!

Ingredients

1 head romaine lettuce, leaves separated

Parmesan

Dressing ingredients:

1 tablespoon white wine vinegar

1/4 cup olive oil

1/2 teaspoon dijon mustard

1/2 shallot, finely chopped

Salt and pepper to taste

Method

1          Make the dressing by whisking together all the dressing ingredients

2          In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.

3          Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan

Optional:  Can also top with toasted bread crumbs

ANJALI’S GRILLED ROMAINE SALAD
Note from Lori: I tried this over the weekend—so simple, so delicious!
Ingredients
1 head romaine lettuce, leaves separated
Parmesan
Dressing ingredients:
1 tablespoon white wine vinegar
1/4 cup olive oil
1/2 teaspoon dijon mustard
1/2 shallot, finely chopped
Salt and pepper to taste
Method
1          Make the dressing by whisking together all the dressing ingredients
2          In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.
3          Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan
Optional:  Can also top with toasted bread crumbs


Post a comment
Name: 
Email: 
URL: 
Comments: