Rachel's Nicoise Salad
3 cups of organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, and peeled
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups of cherry tomatoes)
1/2 pound of washed, trimmed, green beans, par boiled & cooled
2 pounds of new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons of capers
1/2 small red onion sliced thinly (about 1/2 a cup)
1 cup of lemon stuffed olives
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste
1 pound of cooked and cooled meat/protein of choice such as smoked, poached, or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu etc
Dressing:
1/4 cup of freshly grated parmesan
3 tablespoons of White Balsamic Vinegar (or Sicilian Lemon White balsamic)
1 tablespoon of fresh Lemon Juice (may need a little less if you use Sicilian Lemon White Balsamic)
1 teaspoon of grainy mustard
1/2 teaspoon of fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon of salt (sea salt)
1 cup of Ultra Premium Extra Virgin Olive Oil (or could use a fused or infused oil of choice as well)
Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt pepper and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.
Assembly:
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter prior to serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh pepper and serve with the dressing on the side.
Recipe from Veronica Foods