Grilled Nicoise Seafood Salad Recipes

GRILLED SHRIMP NICOISE SALAD RECIPE

Steps:

• Prepare the vegetables the day before to allow them to cool completely before assembly. Place the eggs and the potatoes in a large pot of cold water and bring to a boil. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle. Peel and refrigerate. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
• Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.
• If you're grilling the shrimp - Preheat the grill (or broiler) to medium-high heat. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center. Remove from the gill.
• Prepare the salad - Divide the lettuce evenly between four plates. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates. Garnish with the 1 egg and 1/4 cup of green olives per plate. Top with the shrimp then drizzle with the dressing before serving.

GRILLED STEAK SALAD NICOISE

Steps:

• In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
• While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
• Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
• Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
• To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

GRILLED TUNA SALADE NIçOISE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
• Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
• Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
• Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

GRILLED SEAFOOD SALAD NIçOISE

Steps:

• Make the dressing:
• In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
• On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

GRILLED SEAFOOD SALAD NICOISE

Steps:

• Make the dressing:
• In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste.
• Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Reserve 2 tablespoons of the dressing in another small bowl.
• Arrange the tuna pieces and the squash slices on a baking sheet and brush them lightly with the reserved dressing.
• In a bowl toss the shrimp with 2 tablespoons of the remaining dressing.
• Let the mixture stand for 15 minutes.
• In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water.
• In another bowl toss the beans with 3 tablespoons of the remaining dressing.
• On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter.
• Line 6 plates with the lettuce, on each plate, arrange the ingredients on top of the lettuce.
• Drizzle the remaining dressing over the salads or serve it separately.

NICOISE SALAD WITH GRILLED TUNA

Steps:

• Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
• Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
• Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
• Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
• Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA

Steps:

• Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
• Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
• Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
• Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

GRILLED SALMON SALAD NICOISE RECIPE - (4.3/5)

Steps:

• Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. In a covered large saucepan, cook potatoes in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside. Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with cooking spray. For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces. Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, chives, eggs, and olives on greens. Drizzle with Lemon Vinaigrette. LEMON VINAIGRETTE: In a screw-top jar, combine lemon peel, lemon juice, olive oil, garlic, salt, and pepper. Cover and shake well.

GRILLED NICOISE SEAFOOD SALAD

Steps:

• Whisk together the vineger, mustard, and anchovy paste until smooth.
• In a slow stream whisk in olive oil.
• In a medium bowl combine the seafood and squash with 2 T.
• of the dressing, toss and let stand for 15 minutes.
• Grill tuna to preference.
• the Scallops and squash will take around 10 minutes total, and the shrimp around 8 minutes.
• On 4 plates cover each with red lettuce leaves and place one piece of cooked tuna steak on each, off centered.
• In a clean large bowl toss together the remaining veggies and olives with the grilled shrimp, scallops and squash.
• Add the remaining dressing, toss well and divide between the 4 plates.