Recipe: Grilled Niçoise Salad

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•    1 Head Romaine Lettuce, cut into 1-inch thick strips
•    1 Package Haricots Verts or other long green beans
•    4 Small or 2 large Waxy Potatoes
•    4 Hard Boiled Eggs, quartered
•    ¼ Cup Pitted Kalamata Olives
•    Dressing (recipe below)

Fill a medium saucepan with water, bring to a boil. Salt the water. Drop haricots verts in boiling water for about one minute, then shock in an ice water bath. Remove once cooled and let dry on a clean kitchen towel. Boil potatoes in salted water until just tender, cut into chunks or slices. Toss haricots verts in dressing and place on grill until they achieve a little char on the outside. Toss the lettuce in the vinaigrette, top with haricots verts, eggs, potatoes, olives, and a steak of “Lemon Pepper” Steelhead Trout.

•    ¼ Cup Canola Oil
•    ¼ Cup Red Wine Vinegar
•    Juice of 1/2 Lemon
•    1 Tbsp. Minced Shallots
•    1 Clove Minced Garlic
•    2 tsp. Sugar
•    Salt & Pepper to taste
Mix vinegar, lemon juice, garlic, shallots, sugar in shallow bowl. Slowly whisk in oil. Add salt and pepper. Taste and adjust seasonings.

Serves 4-6