Salad Niçoise a la Alstede Farms
8-10 cups of Alstede Fresh mixed salad greens torn into bite size pieces
2-3 Grilled or Roasted Chicken Breasts skin removed room temperature, sliced
1 pint of cherry or grape tomatoes, cut in ½ (optional)
3/4 c niçoise olives or a mix of olives of choice
1-2 T capers
3/4 lb. Green beans cleaned and steamed
3/4 lb. Asparagus, steamed to fork tender
Thinly sliced red onion, to your liking
4 Alstede Farms Eggs, steamed to hard cooked peeled and sliced
4-6 small to medium red jacket potatoes boiled in salted water until fork tender, sliced
Vinaigrette: —you may choose to make this from scratch or pick up a bottle of our Alstede Farms salad dressing, if preferred.
1 minced shallot, 1 minced garlic clove, ¼ c red wine vinegar, 1 T lemon juice, 1-2 t Worcestershire Sauce, 2 t Dijon mustard, 1 T fresh basil leaves , 1/2 t fresh oregano leaves, 1/2 T fresh thyme leaves,
3/4 c olive oil, salt and pepper to taste
For a creamier dressing add 1/4 ripe avocado, a T of Tahini, 1 hard cooked egg peeled, or 1-2 T mayonnaise.
Prepare dressing- peel and quarter the shallot and add the peeled garlic clove to the bowl of a food processor. Pulse the processor to mince the aromatics. Add the vinegar, lemon juice, Worcestershire Sauce, the mustard, and the herbs. With the processor running add the olive oil in a thin stream until it is well blended. Salt and pepper to taste. If preparing a creamy dressing add the alternate ingredient and process. Place the potato slices into a bowl and add a little dressing enough to coat. Season with salt and pepper. In another large bowl mix the greens with enough dressing to coat.
Salad niçoise appears to be an individual composed salad where each vegetable, fish or poultry and egg stands on its own. Spoon the greens out onto a serving plate or onto four dinner plates. Top with the vegetables, eggs, and chicken, side by side. Drizzle with a little more dressing. Serve with crusty French bread.
*Traditional Salad Niçoise would not feature chicken it would include tuna and anchovies.
**Vegan or vegetarian options may include grilled mushrooms and/or beans.
Recipe and photo by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist
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