NICOISE SALAD WITH GREMOLATA DRESSING

INGREDIENTS

NICOISE SALAD WITH GREMOLATA DRESSING

  Servings: 6 as a meal or 10 as a starter

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 (asparagus would be yummy!)

• 2 pounds teaspoons capers

• 1/2 small red onion sliced thinly (about 1/2 cup)

• 1 cup of your favorite olives (Palmetto Olive Oil Almond stuffed are our favorite)

• 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

• 1/4 cup freshly grated parmesan

• 3 tablespoons Sicilian Lemon White Balsamic Vinegar

• 1 tablespoon fresh squeezed lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon fresh ground pepper

• 1 anchovy fillet (optional)

• 2 medium garlic cloves, crushed

• 1/2 teaspoon salt

  1 cup of Milanese Gremolata Infused Olive Oil

  Direction:

1.    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.    

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