LEFTOVER SALADE NICOISE

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Leftover Salade Nicoise image

The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 19

2 tablespoons minced shallot
1 tablespoon red-wine vinegar
5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
Coarse salt and freshly ground pepper
1 pound tiny new potatoes, boiled until tender
2 tablespoons fresh chopped dill
1 1/2 cups fresh or cooked corn kernels (from 2 ears)
1 1/2 ounces Parmesan cheese, shaved (about 1/2 cup)
1/2 cup firmly packed fresh basil leaves, plus more for serving
1 pound tomatoes (about 2 1/2 medium), cut into 1-inch wedges
1 large endive (about 6 ounces), cut into thin strips lengthwise
Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces
Leftover Grilled Herbed Shrimp, cold or room temperature
4 links fresh chorizo or other sausage, halved lengthwise and grilled
Tender lettuce leaves
4 large eggs, hard-boiled, halved, and salted
Anchovy fillets packed in olive oil, for serving
Olives, for serving

Steps:

  • Combine shallot, vinegar, and 2 teaspoons oil in a bowl. Add green beans and toss well. Season with salt and pepper; set aside. Combine potatoes, 1 tablespoon oil, and dill and toss well. Season with salt and pepper; set aside. Combine corn, 1 tablespoon oil, and cheese and toss well. Season with salt and pepper; set aside.
  • Bring a small pot of water to a boil. Add basil and cook 30 seconds. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Squeeze basil dry, then transfer to a small food processor or mortar and pestle. Add remaining 3 tablespoons oil and 1/2 teaspoon salt. Puree until smooth. Toss basil oil with tomatoes and season with salt and pepper; set aside.
  • Arrange endive, salmon, shrimp, sausage, lettuce, eggs, and basil leaves on a platter. Add dressed green beans, potatoes, corn, and tomatoes. Serve with anchovies and olives.

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