A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for? This delicious recipe comes from the Veronica Foods Chef, Rachel Bradley and features one of our most delicious olive offerings available at the store, lemon stuffed olives.
Rachel’s Smoked Salmon Nicoise Salad
Ingredients
- 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 lemon stuffed manzanilla olives (available at Olive This!)
- 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 Ingredients
- 1/4 cup freshly grated Parmesan
- 3 tablespoons Olive This! Champagne 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 Olive This! Ultra Premium Single Varietal Olive Oil or infused olive oil of choice
Directions
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.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).