Nicoise Salad with Grilled Shirmp

Some of my fondest memories are of our travels through France and Italy.  Trying new dishes and learning first hand how they taste, and seeing how they’re presented.    Of course we can Google them to see what they look like but trying in person adds a whole new perspective to the learning process.

One of our trips years ago had us in the South of France spending a few days in Nice, and how can you not order a Salade Nicoise when you’re in the city that gave the salad  its name.  I still remember the little café on the Cours Seleya where we’d go for breakfast each morning….sigh.   A plate full of pastries, butter that tasted better than any I’ve had, local jams and of course cappuccino.

Salade Nicoise

Nice would be the home of the best pizza I’ve ever had and of course the classic Salade Nicoise.   Of course what seemed like a good idea at the time when Lisa ordered it, changed drastically when she saw the seared almost raw tuna!   Let’s just say I thoroughly enjoyed it, as she made do with the pasta dish I had ordered.

I’ve never recreated this salad at home, and I’ve found myself wondering why last week.  With all the glorious fresh produce in the market I decided the time was right to bring a taste of the South of France to our table.

Salade Nicoise

Needless to say I omitted the tuna and replaced it with grilled shrimp.   Lisa absolutely loved the salad and couldn’t believe how beautiful it was.    It’s really nice when dinner can look as good as it tastes!

Salade Nicoise

5.0 from 3 reviews
Nicoise Salad with Grilled shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entrée
Cuisine: French
Serves: 2
Ingredients
  • 1 head romaine lettuce (or lettuce of your choice)
  • 2 large tomatoes
  • 3 eggs
  • 4 ounces button mushrooms
  • 10 baby potatoes
  • 4 ounces olives of your choice
  • 4 ounces whole green beans
  • fresh basil
  • fresh Italian parsley
  • zucchini blossoms to garnish (optional)
  • sea salt and ground black pepper to taste
  • Extra virgin olive oil and balsamic vinegar to taste (or your favorite dressing)
Instructions
  1. Wash romaine, dry leaves with paper towels and chop into bite sized pieces
  2. Slice tomatoes into wedges and toss with olive oil, balsamic vinegar, chopped basil, and sea salt (all to taste)
  3. Place eggs in cold water and bring to a boil. Allow eggs to boil for 2 minutes then remove from the heat and allow them to sit in the hot water to finish cooking for 20 minutes. Rinse in cold water and peel immediately. Slice eggs in quarters.
  4. Boil Potatoes until they are just tender, rinse in cold water and allow to cool. Slice potatoes in half and add olive oil sea salt, black pepper and fresh chopped Italian parsley (all to taste)
  5. Coat mushrooms with olive oil, sprinkle with sea salt and black pepper, Either sauté mushrooms, roast or grill until tender. Allow to cool
  6. Add green beans to salted boiling water and allow to cook for 5-7 minutes, drain and rinse in cold water. Allow to cool.
Assembly:
  1. Place dried chopped romaine on large platter
  2. begin by placing tomatoes in the center of the platter then work your way out to the edges making small piles with the other ingredients. There is no set pattern, you just want to make it appealing to the eye.
  3. *You can of course toss it all together but after that much work I think the presentation should be more grand.
  4. Dress with olive oil , balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.

 

I hope you get a chance to try this salad, it really was a flavorful combination.   Friday morning I’m off to Orlando for the Food and Wine Conference where I will be speaking on Google Plus and other social media.  The best part is I get to stay at our house in Kissimmee!  I really think I’m going to enjoy living in Florida, and thankfully my company has business throughout the state so finding a job once we relocate shouldn’t be a problem.

Have a great weekend and I’ll see you all real soon!

 

Comments

  1. I love Niçoise salads and have them often, out and I make them at home. I usually make them with fresh tuna or salmon. Although I have to say mine never looked this pretty. They say you eat with your eyes first and looking at this I’d welcome a taste.

    Have a nice time at your conference and living in Florida.

  2. Beautiful presentation Dennis. This is the second one I’ve read this AM with the first using salmon. We’ve made it a couple of times and really enjoyed it.

  3. I like your “grand” presentation, Dennis, and also the grilled shrimp (although I love seared tuna, too.) Looks like you came up with a happy compromise. Enjoy your travels and have a safe trip(s)!

  4. That looks amazing and fresh chef!!

  5. I have never made Salade Nicoise. Your beautiful salad is an inspiration! And you’re right, now is the time with the perfect summer produce.

  6. I’ve always loved a good Nicoise Salad in the summer. This is perfect. Thanks for the inspiration, Chef Dennis. Happy weekend :-)

  7. Ohhhh, it’s so pretty! What a great idea- I just love it. Can’t wait to try it at my own house! So good. :)

  8. Chef what a beautiful and colorful salad! Welcome to Florida. Kissimmee is a beautiful area.

  9. Looks so tasty, colorful, and nicely composed! I totally want some. It’s past 1am here and I’m starting to get my usual late night munchies, and this would really hit the spot!

  10. This salad is an Italian lovers dream and I love it! I really love the fact that everything is seperate.this is the perfect salad for Florida and everywhere that its enjoyed all year long because we eat so light here! I cant wait to try this and the photo’s are fabulous! Colors are rich and vibrant… have a great weekend in Orlando wish I was there!

  11. That salad bowl looks perfect for any picnic. Love that colors.

  12. I heard this salad spoken of while we were there but I never tried it. I love seeing and hearing firsthand what is most like the “real thing” since the Googled versions can be changed drastically. I’m going to have to give this a try! Shrimp and all!

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