Name: Rachel’s Smoked Salmon Nicoise Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 cups organic baby spinach; 1 small head of organic romaine, trimmed, leaves left whole; 4 large eggs, hard boiled, cooled, peeled, halved; 1 English or Hot House cucumber; 2 large Heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes); ½ lb fresh green beans - washed, trimmed, par boiled and cooled; 2 lbs new potatoes boiled in salt water until just fork tender and cooled; 2 tsp Opies capers in spirit vinegar; ½ cup small red onion, thinly sliced; 1 cup Delizia lemon stuffed manzanilla olives; fresh Italian parsley, chopped; ground pepper to taste; ¼ cup fresh parmesan, grately; 3 tbsp Olive the Best Champagne Vinegar; 1 tbsp lemon, fresh squeezed; 1 tsp Marquis French grainy mustard; ½ tsp fresh ground pepper; 1 anchovy fillet (optional); 2 medium garlic cloves, crushed; ½ tsp salt; 1 cup Olive the Best Ultra Premium Extra Virgin Olive Oil

CategoryAppetizers & Snacks, Main Courses, Salads, Vegetables/Side Dishes, Vegetarian

A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone... what more could we ask for?

Having trouble finding true Nicoise olives? Find them in-store and online in the gourmet foods section at OlivetheBest.ca

Prep Time30 minsCook Time20 minsTotal Time50 mins

3 cups organic baby spinach

1 small head of organic romaine, trimmed, leaves left whole

4 large eggs, hard boiled, cooled, peeled, halved

1 English or Hot House cucumber

2 large Heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)

½ lb fresh green beans - washed, trimmed, par boiled and cooled

2 lbs new potatoes boiled in salt water until just fork tender and cooled

2 tsp Opies capers in spirit vinegar

½ cup small red onion, thinly sliced

1 cup Delizia lemon stuffed manzanilla olives

fresh Italian parsley, chopped Optional - for garnish

ground pepper to taste

Optional Add-On

Dressing

¼ cup fresh parmesan, grately

3 tbsp Olive the Best Champagne Vinegar

1 tbsp lemon, fresh squeezed

1 tsp Marquis French grainy mustard

½ tsp fresh ground pepper

1 anchovy fillet (optional)

2 medium garlic cloves, crushed

½ tsp salt

1 cup Olive the Best Ultra Premium Extra Virgin Olive Oil Also try Olive the Best Dill, Garlic, Lemon, Orange, Lime olive oils

The Dressing

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 just before 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 centre. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter. Enjoy!

Ingredients