6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency
Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed
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.
bacon recipe courtesy of: Qwerty Kitchen
Comment (1)
September 5, 2024 at 10:43 AM
This recipe sounds like a seafood lover's dream! The combination of tuna, shrimp, scallops, and anchovies gives the traditional Niçoise salad a refreshing twist, and adding bacon and potatoes elevates it into a more substantial and flavorful meal. The variety of textures—from the crisp bacon to the soft eggs and creamy seafood—must make for an exciting bite each time.
I also love the attention to detail with the dressing! The mix of apple cider vinegar, Dijon mustard, and fresh herbs creates a tangy, vibrant flavor that surely complements the rich seafood and hearty potatoes. Plus, the use of grilled vegetables like red pepper and squash adds a nice smoky depth.
Overall, this salad sounds like a beautiful, balanced, and satisfying dish that could be the star of any summer gathering. Can't wait to give it a try! https://modernkitchengear.com/
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