2266. MIXED SEAFOOD (TUNA, SHRIMP, SCALLOPS, ANCHOVIES) NICOISE SALAD with BACON and POTATOES

Dressing
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency

Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed

Dressing: Combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature.

Salad: Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash.

Assembly: On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing.


bacon recipe courtesy of: Qwerty Kitchen

1465. NICOISE SALAD with BACON and CHEESY CROUTONS

serves four


small ciabatta loaf, torn into pieces
3 tablespoons extra-virgin olive oil
25 grams fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 grams trimmed fine green beans
1 head of lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.


bacon recipe courtesy of: Kate Belcher, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD