Nicoise Salad With Grilled Shrimp Food

GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD

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.

NICOISE SALAD WITH GRILLED SHRIMP

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.

GRILLED SPICE-RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, 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 inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly.
• Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified.
• Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.
• Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature.
• Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.

GRILLED SHRIMP NICOISE SALAD RECIPE

Steps:

• Prepare the vegetables the day before to allow them to cool completely before assembly. Place the eggs and the potatoes in a large pot of cold water and bring to a boil. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle. Peel and refrigerate. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
• Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.
• If you're grilling the shrimp - Preheat the grill (or broiler) to medium-high heat. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center. Remove from the gill.
• Prepare the salad - Divide the lettuce evenly between four plates. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates. Garnish with the 1 egg and 1/4 cup of green olives per plate. Top with the shrimp then drizzle with the dressing before serving.

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 STEAK SALAD NICOISE

Steps:

• In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
• While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
• Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
• Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
• To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

GRILLED TUNA SALADE NIçOISE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
• Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
• Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
• Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

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.

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.

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.

GRILLED SEAFOOD SALAD NIçOISE

Steps:

• Make the dressing:
• In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
• On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

GRILLED NICOISE SEAFOOD SALAD

Steps:

• Whisk together the vineger, mustard, and anchovy paste until smooth.
• In a slow stream whisk in olive oil.
• In a medium bowl combine the seafood and squash with 2 T.
• of the dressing, toss and let stand for 15 minutes.
• Grill tuna to preference.
• the Scallops and squash will take around 10 minutes total, and the shrimp around 8 minutes.
• On 4 plates cover each with red lettuce leaves and place one piece of cooked tuna steak on each, off centered.
• In a clean large bowl toss together the remaining veggies and olives with the grilled shrimp, scallops and squash.
• Add the remaining dressing, toss well and divide between the 4 plates.

NICOISE SALAD

Steps:

• Arrange greens on plate tossed with dressing.
• Prepare salad components beginning with tomatoes at seven thirty five on the plate, beans above it, potatoes to it's right, olives after the potatoes followed by eggs. Tuna should be in the middle topped with anchovies and garnished with parsley.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA

Steps:

• Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
• Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
• Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
• Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

SHRIMP SALAD NICOISE

Steps:

• Whisk together vinegar and mustard in small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water, then shallot; salt and pepper to taste, for vinaigrette.
• Bring large saucepan of water to boil; add salt. Add beans and cook, stirring occasionally until just tender, about 3 minutes. Transfer to a bowl filled with ice and cold water, reserving water in pan. Add shrimp to boiling water and cook until pink and opaque, about 3 minutes. Transfer to ice bath. Drain beans and shrimp; pat both dry.
• Place potatoes in clean saucepan. Cover with cold water by 2 inches and bring to boil; add salt. Simmer until potatoes are tender but not falling apart, about 15 minutes. Drain and rinse with cold water; halve. Separately arrange beans, shrimp, potatoes and lettuce on large serving plate. Peel and quarter eggs. Tuck into lettuce for presentation.
• Drizzle vinaigrette over all. Salt and pepper to taste. Serve with warm bread if desired.
• Enjoy!