A Taste of Nice

| June 12, 2013

salad nicoiseDaily Food and Wine is heading to the beautiful Cote D’Azur for nine days to travel through the countryside sampling the traditional dishes and wonderful wines that are grown and enjoyed in this enchanting part of the world.

The Cote D’Azur, named after it’s impossibly blue water is a coastline includes the cities of  Nice, Cannes, Antibes and St. Tropez and in addition to its rolling hills and spectacular landscape, is known for its cuisine .

We begin this culinary adventure in Nice, the capital of the French Riviera. The cuisine of Nice enjoys local fare such as olive oil, anchovies, fruit and vegetables, much of which is organic. Local fish, such as mullets, bream, sea urchins, and anchovies so widely used that it has given birth to a local proverb: "fish are born in the sea and die in oil,” referring to the local olive oil. Seafood plays a large part in creating the delicate and healthy food for which Nice is known.

There are several local favorites such as; "Pissaladière " a type of flat bread made with onions and anchovies, bouillabaisse, a sumptuous fish soup and  the well known favorite, Salade Niçoise – a salad that typically includes fish (most often tuna), olives, anchovies, hard boiled eggs, potatoes and a vegetable such as fresh green beans.

Be sure to try our contemporized version of Salad Niçoise – ideal for spring and summer.

Salmon Salade Niçoise

Yields 4-5 servings

Ingredients:

  • 2 Tbls. extra virgin olive oil
  • 2 Tbls. Dijon mustard
  • 2 minced garlic cloves
  • salt and pepper
  • 2-1/2  pounds fresh salmon fillets
  • 1 pound small assorted purple, red and white potatoes
  • 1 pound broccoli spears, mixed with 1 chopped shallot and 3 chopped garlic cloves
  • 1 pound tomatoes, cut into wedges
  • I sliced ripe avocado
  • 1 head romaine
  • 1 head green leaf lettuce
  • ¼  pound pitted green olives
  • 1 can anchovies, optional
  • Juice and zest of two lemons

Dressing

  • 1/4 cup white or fruit balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2  tsp black pepper
  • juice of 1 lemon
  • 1/4 cup extra virgin olive oil

 

Directions:

Preheat the oven to 425 degrees F.
 

Whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, salt and pepper in a small bowl and set aside. Place the salmon in a baking pan and coat with the marinade Cover and allow the salmon to marinate for 30 minutes.

Meanwhile, cut the potatoes in half and mix with two tablespoons of olive oil, fresh thyme leaves salt to taste. Place on a baking sheet and roast for about 30 minutes until the potatoes are browned on the outside and soft in the center.

Mix the broccoli spears with two tablespoons of olive oil, the chopped shallots and slice garlic cloves on a separate baking sheet and roast in the same oven on a higher shelf for about 10 minutes or until the spears start to crisp on the outside.

Remove potatoes and broccoli and set aside.

Raise the oven temperature to 500 degrees F.

Place the salmon in the oven covered and cook for 15 to 18 minutes, or until it is almost cooked through. Remove from the oven and let it rest covered for 15 minutes.

Assemble the salad with the lettuce as a bed.  With the tomatoes, avocado and cooked ingredients all placed separately. Add the anchovies if desired as a garnish.

For the dressing, combine the vinegar, mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil. Drizzle the dressing over the fish and vegetables and serve.

Bon Appetit !

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine

RAISE YOUR SPIRITS AND GET THE DISH!

 

 

 

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