NICOISE SALAD WITH GRILLED SHRIMP
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!
Provided by Chef Dennis Littley
Categories Entree
Time 45m
Number Of Ingredients 13
Steps:
- 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 a 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.
- Dress with olive oil, balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.
Nutrition Facts : Calories 757 kcal, Carbohydrate 79 g, Protein 43 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 531 mg, Sodium 1893 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 21
Steps:
- Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
- Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 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. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
- Heat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. 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. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.
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 SPICE-RUBBED SHRIMP "NICOISE" SALAD
Provided by Bobby Flay
Time 53m
Yield 4 servings
Number Of Ingredients 25
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.
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.
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
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