Golden Poppies our State Wildflower

Wednesday, April 2, 2014

Malibu Style Nicoise Salad ..GLOBAL Adjustable Recipe

Here is a wonderful salad..based on the traditional Salade Nicoise, with some California twists...also use whatever vegetables and fish are in season, this is perfectly fine if made without tomatoes or beans.

This should easily feed 4-6

2 medium red, yellow or orange bell peppers, chopped

8  red radish chopped
2 cups very ripe tomatoes cut in 1/4's..or 2 cups grape tomatoes halved

2 cups chopped 
celery with leaves
1 cup minced parsley
1 cup thinly sliced fennel bulb OR 2 tbsp freshly snipped dill
4 hard boiled eggs cut into 1/4's

4 cups steamed* new potatoes cut in half

2 cups green beans, blanched in boiling water with 1/4 tsp baking soda, then blanched in ice cold water so they remain crunchy.

Method: Place all of the above in a large bowl, mix well and dress with half the dressing, stir carefully so as not to break up the eggs..chill for 1 hour

Arrange the salad greens on serving platter, large bowl or individual plates/bowls.

Top with the basic salad mix, sliced avocado and the fish of choice and serve with extra dressing on the side and crusty warm bread.

8 cups salad greens torn in bite sized pieces (I prefer  crisp lettuces to the baby salad greens for this salad)

Avocado slices ( allow half an avocado per person)

FISH : (Use whatever is available locally sourced)

4ozs per person any cooked fish (baked salmon, tuna, sardine, swordfish, halibut, even cod)
2 ozs per person any canned fish in OLIVE oil (tuna, salmon, sardine, mackerel & etc.)
4ozs per person any cooked shellfish ( shrimp, scampi, lobster, mussels, clams &etc.)


1 per person anchovy fillet soaked in milk for 3 hours then drained and patted dry, then minced

1/4 cup capers, rinsed in cold water

1/2 cup chopped pitted olives

1 cup chopped roasted bell pepper (use in place of fresh)

2 cups chopped roasted eggplant

* in place of steamed new potatoes use roasted new potatoes..add herbs and garlic and serve with the salad on the side as opposed to IN the salad.

Roasted fresh corn on the cob, cut into bite sized rings

Steamed artichoke hearts or marinated, again in bite sized pieces

Salad dressing:
2 cups olive oil
juice and zest of 3 lemons (zest first, then juice)

3 cloves garlic smashed & minced well
2 tsp herbes d'provence
1 tsp ground black pepper
3 tsp Dijon mustard
1 tsp dried thyme
1 tsp dried tarragon (optional)
hot sauce optional

place in a jelly/jam jar and shake well before use.

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