Name: Grilled Nicoise Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 heads of Romaine hearts (cut in half, washed and dried); 2 heads red leaf lettuce (cored, cut in half, washed and dried); 2 heads of Italian radicchio (cored and cut in half); 2 lemons (cut in half); 4 6- ounce skinless salmon or tuna filets; 8 small New potatoes (boiled or steamed until tender and sliced); 8 quail eggs (halved); Extra virgin olive oil; Salt and pepper; Garnishes - sea salt (olives, cherry tomatoes, anchovy filets); 1/4 cup fresh tarragon (minced finely); 1 tablespoon Dijon style mustard; 2 tablespoons red wine vinegar; 1/2 teaspoon kosher salt; Pinch of black pepper; 1 teaspoon honey; 1/2 cup best quality extra virgin olive oil

Grilled Nicoise Salad

The mild licorice flavor of the tarragon vinaigrette adds a sweet, herby note to the smoky grilled lettuces. Save any leftover vinaigrette, covered in the refrigerator for up to 3 days.

Grilled Nicoise Salad

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

2 heads of Romaine hearts cut in half, washed and dried
2 heads red leaf lettuce cored, cut in half, washed and dried
2 heads of Italian radicchio cored and cut in half
2 lemons cut in half
4 6- ounce skinless salmon or tuna filets
8 small New potatoes boiled or steamed until tender and sliced
8 quail eggs halved
Extra virgin olive oil
Salt and pepper
Garnishes – sea salt olives, cherry tomatoes, anchovy filets
1/4 cup fresh tarragon minced finely
1 tablespoon Dijon style mustard
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
Pinch of black pepper
1 teaspoon honey
1/2 cup best quality extra virgin olive oil

Instructions

Preheat the grill to medium high or heat a grill pan over medium heat.
Brush the lettuce, radicchio, lemon halves and fish filets with olive oil and season with salt and pepper.
Place the lettuce, radicchio, lemons and fish filets cut side down in the pre-heated surface and grill for 5 minutes until the lettuces and radicchio are a bit charred and slightly limp. The fish is cooked when it feels slightly firm. DON’T OVER COOK THE FISH!
Remove the lemons when they are very dark brown (about 10-15 minutes).
Place quail eggs in a pot of boiling water and boil for 3 minutes. When cooled, slice eggs in half.
Transfer to a platter and drizzle with extra virgin olive oil and sprinkle with sea salt. Serve with Tarragon Vinaigrette. Garnish with eggs, potatoes, olives, tomatoes and anchovies.
Tarragon Vinaigrette:
Whisk the ingredients together.