This may not be a Classical Salade Nicoise, but my Nicoise Salad with Grilled Shrimp is sure to please! When food looks as good as it tastes, life is good. And it's healthy too!
How to Make a Nicoise Salad
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 were presented. Of course, we can Google the dishes to see what they look like but trying them 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.
Nice would be the home of the best pizza I’ve ever had and of course the classic Salade Nicoise. 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.
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!
If you enjoyed my Nicoise Salad you might also like my Blackened Salmon Salad.
If you’ve tried my Nicoise Salad or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
This may not be a Classical Salade Nicoise, but my Nicoise Salad with Grilled Shrimp is sure to please! When food looks as good as it tastes, life is good. And it's healthy too!
- 1/2 pound grilled large shrimp I used 16 -20 count
- 1 romaine lettuce or lettuce of your choice
- 2 tomatoes
- 3 eggs hard cooked and peeled
- 4 ounces button mushrooms
- 10 baby potatoes
- 4 ounces olives of your choice
- 4 ounces whole green beans
- fresh basil chopped as garnish
- fresh Italian parsley chopped as garnish
- zucchini blossoms to garnish optional
- sea salt and ground black pepper to taste
- 2 tbsp Extra virgin olive oil and balsamic vinegar to taste or your favorite dressing
Season shrimp with old bay and olive oil, then place on a hot grill. Grill on each side for 1-2 minutes. (Shrimp can be boiled or sauteed if you like)
Allow shrimp to completely cool, then peel and devein.
- Wash romaine, dry leaves with paper towels and chop into bite sized pieces
- Slice tomatoes into wedges and toss with olive oil, balsamic vinegar, chopped basil, and sea salt (all to taste)
- 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.
- 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)
- Coat mushrooms with olive oil, sprinkle with sea salt and black pepper, Either sauté mushrooms, roast or grill until tender. Allow to cool
- Add green beans to salted boiling water and allow to cook for 5-7 minutes, drain and rinse in cold water. Allow to cool.
- Place dried chopped romaine on large platter
- 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.
- *You can of course toss it all together but after that much work I think the presentation should be more grand.
- Dress with olive oil , balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.
More recipes from my site
Little Plates – Grilled Shrimp, Stuffed Mushrooms and Bruschetta- Roasted Branzino…..aka Mediterranean Sea Bass He Sleeps with the Fishes
- Mediterranean Salad Recipe for Two – Chef Dennis
- Monk Fish Scampi and Around My French Table Win Dorie Greenspan’s New Book!
- How to make Grilled Mahi-Mahi with Caponata – A Restaurant Style Dish
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Olga says
June 13, 2018 at 8:10 amAm I missing something ? Do not see the Amt. or size of shrimps to use or Instructions for shrimps. (Nicoise Salad with Grilled Shrimp)
olga
Chef Dennis Littley says
June 13, 2018 at 11:06 amhi Olga
thank for letting me know that the recipe was incomplete. I used a program to change over my recipes and not all of my older posts were completely moved. It’s now been updated
jules says
April 7, 2015 at 4:41 pmThis salad brings back such fond memories for me, Chef! I had my first Salade Nicoise in Nice too many years ago, and seeing your photos has made me crave one again … soon! Thank you for the inspiration!
~jules
gfJules.com
Chef Dennis Littley says
April 7, 2015 at 4:50 pmI know what you mean, I wish I had one tonight for dinner. Its on the list of foods to eat once I’m off this crazy diet! I did love Nice and would love to go back
Dionne Baldwin says
August 4, 2013 at 10:18 amI 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!
Swathi says
July 31, 2013 at 1:46 pmThat salad bowl looks perfect for any picnic. Love that colors.
claudia lamascolo says
July 21, 2013 at 6:54 amThis 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!
Miss Kim @ behgopa says
July 20, 2013 at 3:12 amLooks 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!
Arlene @FlourOnMyFace says
July 19, 2013 at 10:43 pmChef what a beautiful and colorful salad! Welcome to Florida. Kissimmee is a beautiful area.
Shellina says
July 19, 2013 at 8:20 pmOhhhh, it’s so pretty! What a great idea- I just love it. Can’t wait to try it at my own house! So good. 🙂
Betty Ann @Mango_Queen says
July 19, 2013 at 10:40 amI’ve always loved a good Nicoise Salad in the summer. This is perfect. Thanks for the inspiration, Chef Dennis. Happy weekend 🙂
Kath says
July 19, 2013 at 7:47 amI have never made Salade Nicoise. Your beautiful salad is an inspiration! And you’re right, now is the time with the perfect summer produce.
RavieNomNoms says
July 19, 2013 at 7:21 amThat looks amazing and fresh chef!!
Kim | a little lunch says
July 19, 2013 at 7:04 amI 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)!
Larry says
July 19, 2013 at 5:25 amBeautiful 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.
Vicki Bensinger says
July 18, 2013 at 9:49 pmI 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.