Dr. Sheldon’s Recipes – Niçoise Salad

Dr. Sheldon’s Recipes – Niçoise Salad

Niçoise Salad – serves 6

  • 1.5 lbs cooked thick fish fillet or steak (ex: halibut, tuna, salmon, or steelhead trout)
  • 1-1.5 lbs yukon gold potatoes, cut into quarters.
  • 1 lb haricot verts or green beans, trimmed and cut
  • 3-6 hard-boiled eggs, peeled and halved.
  • 3/4 head romaine lettuce, chopped
  • 1/2 cup pitted Niçoise olives
  • 3 shallots, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • fresh thyme leaves
  • 2-3 TBSP champagne vinegar
  • 1/4 tsp dijon mustard
  • olive oil, divided
  • salt/freshly ground pepper

Instructions

  1. Preheat oven to 400 degrees. Toss the potatoes with 1-2 TBSP olive oil, salt, pepper & thyme leaves. Put in roasting pan, cover with foil & roast 40-60 min. until tender when pierced with a fork. Allow to cool to room temperature, then chop potatoes into roughly bite sized pieces (each quarter into about 3 pieces).
  2. Boil the haricot verts for 2-3 min until blanched, but still a little crunchy (slightly longer if using regular green beans). Immediately transfer hot beans to ice water to stop the cooking, then drain and leave at room temperature.
  3. Heat 1-2 TBSP olive oil in a shallow pan and add the sliced shallots and some more thyme leaves. Season with salt and pepper. Cook until the shallots are softened – 2-3 minutes. Then add the green beans, season again if needed and cook another 1-2 minutes. Allow to cool to room temperature.
  4. To make the vinaigrette, combine the mustard and vinegar in a small bowl and whisk together. Add 1/2-1 tsp of salt and freshly ground pepper. Slowly add 1/8 -1/4 cup olive oil and whisk until all combined and emulsified.
  5. Mix the lettuce, olives & cherry tomatoes together in a bowl (or on the platter you will use.) Drizzle with 2-3 TBSP of vinaigrette over the salad & mix well.
  6. Assemble the salad:
    • Arrange the greens with the tomatoes and olives in a ring on a large oval or round platter, leaving a space for the fish.
    • Place the cooked fish in the center.
    • Layer the green bean/shallot mixture on top of the lettuce on one edge of the platter, the potatoes on the other end.
    • Place the hard boiled eggs on either end or interspersed around the ring.
    • Drizzle dressing over the whole salad to taste.


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