Smoked Salmon Nicoise Salad with Lemon Stuffed Olives

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