Grilled Salade Nicoise Recipes

GRILLED STEAK SALAD NICOISE

Steps:

• In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
• While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
• Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
• Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
• To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

GRILLED TUNA SALADE NIçOISE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
• Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
• Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
• Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

GRILLED AHI TUNA NICOISE SALAD

Steps:

• Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
• Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
• In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
• Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
• In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
• To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
• In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
• To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
• In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
• Yield: 2 1/2 cups
• Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
• In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
• Yield: 1 heaping cup
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
• Yield: 1 log
• Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Yield: 1 1/4 cups

GRILLED SEAFOOD SALAD NICOISE

Steps:

• Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
• Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
• Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
• Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
• Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

GRILLED SALADE NICOISE

Steps:

• Dressing: In a food processor, combine the ingredients for the dressing, adding the oil slowly until combined. Season with salt and pepper. (dressing can be made ahead of time and chilled).
• Grill the Salad: Preheat the grill. Lightly coat the potatoes, onion, tomatoes and beans with oil and sprinkle with salt.
• Lightly brush the tuna with oil and sprinkle with salt and pepper. Put the potatoes over medium low heat and cook until they are fork tender and roasted looking, turning occasionally to keep them from sticking, 30 to 35 minutes total.
• Put the onion, tomatoes and green beans on a medium high part of the grill. Grill the veggies until they are lightly charred and tender, moving the ingredients around so they don't overcook.
• The onions will cook in 10 - 15 minutes; the tomatoes in 5 - 8 minutes; the beans in 4 - 6 minutes.
• As the veggies come off the grill, transfer them to a tray and drizzle with the dressing, tossing lightly and cover with foil to keep warm.
• Grill the tuna over medium high heat until it is slightly pink in the centre, about 4 - 6 minutes per side, (depending on preference). Let cool for a few minutes and slice.
• Line four salad plates with the lettuce and arrange the grilled veggies and tuna on top. Garnish with anchovies, capers, eggs and olives.
• Drizzle with a little more dressing, sprinkle with basil and serve.

GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Fill a large bowl halfway with ice water and set aside.
• Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
• Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.
• Heat your grill to high.
• Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.
• Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
• To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.
• Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
• Arrange the salad on 4 large plates and top with the shrimp.
• Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA

Steps:

• Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
• Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
• Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
• Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

GRILLED TUNA SALAD NICOISE

Steps:

• Whisk together oil, liquids, and seasonings.
• In large bowl, pour over tomato, olives, beans, onion and potatoes.
• Refrigerate.
• Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
• Gently break up with fingers and lightly toss with veggies.