Salade Nicoise is a classic dish hailing from Nice, France. It is typically comprised of tuna, potatoes, haricot verts, olives, tomatoes, anchovies and hard boiled egg dressed in a vinaigrette. It is the type of salad that eats like a meal with each bite being fun, new and exciting. You can’t put your fork down once you start digging in! And it’s as simple as blanching a few vegetables and assembling it all in a bowl and there you have it, breakfast, lunch or dinner in a snap.
For dinner tonight I prepared myself a version of the classic with crispy skinned rainbow trout taking place of the tuna and an anchovy laced herb and garlic vinaigrette with red potatoes, Plowbreak Farm green beans, greens, tomatoes and watermelon radishes and a mix of Castelvestrano and Greek black olives. Every bite was an adventure! Treat yourself to this amazing salad tonight!
Salade Nicoise with Crispy Skinned Rainbow Trout and Anchovy Garlic and Herb Vinaigrette
- 1-2 small heads Plowbreak Farm lettuce
- 1/2 medium sized Plowbreak Farm watermelon radish, thinly sliced
- 1 small red potato, diced
- 1 handful (10-12) Plowbreak Farm green beans, trimmed of stem ends
- 1/2 cup mixed olives, halved
- 1/2 Plowbreak Farm heirloom tomato, diced
- 1 filet of your favorite fish, skin on or 1 can Italian oil packed tuna, drained
- salt, pepper
- half of a lemon
- 1 tablespoon butter
For the Vinaigrette:
- 1 Plowbreak Farm scallion, sliced
- 1 tablespoon Plowbreak Farm dill, lightly chopped
- 5-6 leaves Plowbreak Farm basil
- 1 anchovy filet
- 2 cloves garlic, smashed
- 1 teaspoon each dijon and whole grain mustard
- juice of half a lemon
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 3/4 to 1 cup olive oil
Bring a pot of salted water to a boil. Cook the potato until fork tender, about 10 minutes. Remove, season with salt and set aside. Add the green beans to the water and cook until tender, about 3-4 minutes. Remove, season with salt and set aside.
To make the vinaigrette, add all ingredients except for the olive oil into a blender. Blend on high to combine and then with the motor running, stream in the olive oil until you have an emulsified and pourable dressing. Taste and season with salt.
To make the crispy skinned fish, heat some olive oil over medium high heat in a cast iron skillet. When smoking, add the fish, seasoned with salt and pepper, skin side down and let sear about 4-5 minutes until the filet moves easily from the bottom of the pan and the skin is golden brown. Flip the filet, add the butter to the pan and squeeze the lemon over the fish. Turn off the heat and gently spoon the hot butter and lemon juice over the fish. Remove from the skillet and set aside.
To assemble the salad, arrange your mix of greens in the bottom of a bowl. Traditionally, all of the ingredients are put atop the salad in separate piles so I followed this aesthetic but it is of course, not entirely necessary! Place a little bit of everything on top of your greens, drizzle with the dressing and then get in there and make yourself the perfect bite!