Mixed Seafood Nicoise Salad Recipes

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.

MIXED SEAFOOD SALAD

Steps:

• For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
• For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
• Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

MIXED SEAFOOD NICOISE SALAD

Steps:

• Dressing:.
• combine all ingredients in a jar with a tight fitting lid and shake until combined.
• Must be done at least 6 hours in advance.
• Let stand at room temperature.
• Salad:.
• Brush seafood with olive oil and season with salt and pepper.
• Marinate red pepper and squash in a little salad dressing.
• Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
• Steam or boil green beans 5 minutes and toss in a little dressing.
• Grill seafood and red pepper and squash.
• Assembly:.
• On a very large platter, place the potatoes in the center, surrounded by the green beans.
• Surround this with the shredded lettuce.
• Place the grilled seafood and vegetables atop the lettuce.
• Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
• Place one anchovy fillet atop each half of egg.
• Salt and pepper the entire dish and drizzle with the remaining dressing.
• Let guests serve themselves from center of table.

NICOISE SALAD

Steps:

• Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
• Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
• Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.