Monday, August 27, 2012

Taste this...

Salmon Niçoise Salad Serves 2 Salad: 2 salmon fillets, pan-seared in olive oil with a sprinkle of salt and pepper 2 cups mixed field greens 1 cup green beans, blanched in boiling water for 90 seconds and then chilled in an ice bath 4 baby potatoes (about 1 cup sliced potato), sliced, boiled until tender, drained, and cooled 6 baby Roma tomatoes, halved (or any tomatoes you like) 6-8 black good quality olives (such as Niçoise or Kalamata) 8 soft-boiled (or hard-boiled, if you prefer) quail eggs* Vinaigrette: 2 tablespoons olive oil 1 teaspoon apple cider vinegar (or 2 teaspoons fresh lemon juice) 1/4 teaspoon Dijon mustard Pinch salt and pepper *If you can’t find quail’s eggs, you can use 2 hen’s eggs (1 per person, since 4 quail eggs equals about 1 hen’s egg). To soft boil the quail’s eggs, bring a small saucepan of water to a rolling boil. Carefully add the quail’s eggs and boil for 2 1/2 minutes. Transfer the eggs from the boiling water directly into an ice bath (a bowl of cold water filled with ice). Cool completely, then crack and peel, being a bit careful because the membrane between the egg white and shell is a little thicker than in a chicken’s egg. (To make medium-boiled quail’s eggs, boil for 3 minutes; for hard-boiled, boil 4 minutes. I used Simply Cooked’s guide on How to Cook Perfect Quail’s Eggs and it worked like a charm.) Arrange all salad components on two plates in any decorative way you like. Whisk together all ingredients for the vinaigrette in a small bowl and drizzle on top. Serve immediately, with fresh ground black pepper on top.

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