Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 cups of mixed greens
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of sliced cucumber
- 1/4 cup of sliced red onion
- 1/4 cup of sliced Kalamata olives
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 4 hard-boiled eggs, peeled and halved
- 1/2 cup of canned tuna, drained and flaked
- 1/4 cup of capers
- 1/4 cup of anchovy fillets
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper.
3. Brush the shrimp with the dressing and grill for 2-3 minutes on each side until cooked through. Set aside.
4. In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, sliced red onion, Kalamata olives, chopped fresh parsley, and chopped fresh basil.
5. Toss the salad with the remaining dressing.
6. Arrange the grilled shrimp, hard-boiled eggs, canned tuna, capers, and anchovy fillets on top of the salad.
7. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 6 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 401
- Total fat: 25g
- Saturated fat: 4g
- Cholesterol: 325mg
- Sodium: 1299mg
- Total carbohydrate: 12g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 34g
Substitutions for ingredients:
- Instead of shrimp, you can use grilled chicken or seared tuna.
- Instead of mixed greens, you can use arugula or spinach.
- Instead of cherry tomatoes, you can use sliced heirloom tomatoes.
- Instead of Kalamata olives, you can use green olives.
- Instead of canned tuna, you can use grilled salmon.
Variations:
- Add roasted red peppers or grilled artichoke hearts to the salad.
- Use a different type of dressing, such as balsamic vinaigrette or honey mustard.
- Top the salad with crumbled feta cheese or shaved Parmesan cheese.
Tips and tricks:
- To make hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10 minutes before peeling.
- Make sure to brush the shrimp with the dressing before grilling to ensure they are well-coated and flavorful.
- Use a grill basket to prevent the shrimp from falling through the grates.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter and arrange the toppings in a decorative pattern.
Garnishes:
- Garnish the salad with additional chopped fresh herbs or lemon wedges.
Pairings:
- Serve with a crusty baguette and a glass of chilled white wine.
Suggested side dishes:
- Grilled asparagus or roasted potatoes.
Troubleshooting advice:
- If the shrimp are sticking to the grill pan or grill grates, brush them with a little extra oil before cooking.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Salade Niçoise originated in the city of Nice, France and typically includes tuna, hard-boiled eggs, olives, and anchovies.
Flavor profiles:
- This dish is savory, tangy, and fresh with a mix of grilled shrimp, briny olives, and crisp vegetables.
Serving suggestions:
- Serve the salad as a light lunch or dinner.
Related Categories
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Region: French
Taste: Savory, Tangy, Herbaceous, Briny, Fresh