Grilled Mixed Seafood Niçoise Salad
Elevate your summer gatherings with this vibrant Grilled Mixed Seafood Niçoise Salad. This visually stunning dish combines an array of fresh seafood, crisp vegetables, and hearty new potatoes, all delicately seasoned and grilled to perfection. Ideal for a summer BBQ or an elegant dinner party, this recipe allows you to prepare components in advance, giving you more time to enjoy with your guests. The zesty homemade dressing is not only perfect for this salad but can also enhance any meal. With the flexibility to customize the seafood or vegetables based on your preferences, this dish adapts effortlessly to your taste.
N/A
Servings
375
Calories
27
Ingredients
Ingredients
apple cider vinegar
6 tablespoons
Dijon mustard
2 tablespoons
olive oil
1 1/4 cups
medium white onion
1 (sliced paper thin)
garlic cloves
4 (minced)
flat leaf parsley
3 cups (loosely packed and chopped)
mixed herbs (chives, basil, tarragon)
1 cup (chopped)
lemon juice
1/4 cup
soy sauce
1/4 cup
freshly ground sea salt
to taste
black pepper
to taste
water
enough for consistency
fresh parmesan cheese
chunked
fresh tuna
1 lb (cut into 6-inch pieces)
large shrimp
12 (cut lengthwise)
large sea scallops
12
green beans
1 lb (cut into 1/2 inch pieces)
large squash
1 (cut into 1/4 inch slices)
roma tomatoes
3 (quartered)
yellow tomatoes
2 (quartered)
eggs
5 (hard-boiled, peeled, and halved)
red leaf lettuce
1 head (torn into bite-size pieces)
anchovy fillets
10 (packed in oil)
bacon
1/2 lb (fried crisp)
Nicoise olives
1 cup (drained)
red bell pepper
1 (sliced into rings)
tiny new potatoes
2 lbs (scrubbed)
Instructions
1
For the dressing, combine apple cider vinegar, Dijon mustard, olive oil, sliced onion, minced garlic, chopped parsley, mixed herbs, lemon juice, soy sauce, sea salt, black pepper, and enough water to reach the desired consistency in a jar with a tight-fitting lid. Shake vigorously until well combined. Allow the dressing to stand at room temperature for at least 6 hours prior to serving.
2
Prepare the salad by brushing the tuna, shrimp, and scallops with olive oil and seasoning them with salt and pepper. Marinate the sliced red pepper and squash in a small amount of the dressing.
3
Quarter the new potatoes and boil them in salted water for about 15 minutes, or until tender. Drain and toss them with enough dressing to coat evenly. Set aside.
4
Steam or boil the green beans for about 5 minutes until bright green and tender-crisp. Drain and toss them in a little dressing as well.
5
Preheat your grill to medium-high heat. Grill the seafood along with the marinated red pepper and squash until cooked through, approximately 2-3 minutes per side for the shrimp and scallops, and about 4-5 minutes for the tuna steak (for medium-rare).
6
To assemble the salad, arrange the boiled potatoes in the center of a large serving platter, surrounded by the green beans. Layer the torn red leaf lettuce around this base.
7
Place the grilled seafood and vegetables atop the lettuce, adding visual appeal and flavor. Decorate with halved hard-boiled eggs, crispy bacon, Niçoise olives, chunks of fresh parmesan cheese, and quartered tomatoes.
8
Finally, top each half of the egg with an anchovy fillet, season the entire salad with sea salt and black pepper, and drizzle the remaining dressing over the top. Allow guests to serve themselves directly from the sumptuous platter.
Nutrition Information
26
Fat
19
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Mixed Seafood Niçoise Salad?
It is a vibrant summer dish that combines various grilled seafood like tuna, shrimp, and scallops with fresh vegetables, new potatoes, and a zesty homemade dressing.
How many calories are in a serving of this salad?
There are approximately 375 calories per serving.
How long should the dressing sit before being served?
The dressing should stand at room temperature for at least 6 hours prior to serving to allow the flavors to meld.
What types of seafood are included in this recipe?
The recipe uses fresh tuna steak, 12 large shrimp, and 12 large sea scallops.
What are the ingredients for the salad dressing?
The dressing consists of apple cider vinegar, Dijon mustard, olive oil, white onion, garlic, parsley, mixed herbs, lemon juice, soy sauce, salt, pepper, and water.
How long does it take to grill the tuna?
The tuna steak should be grilled for about 4-5 minutes to achieve a medium-rare finish.
How long should the shrimp and scallops be grilled?
The shrimp and scallops should be grilled for approximately 2-3 minutes per side until cooked through.
How should the new potatoes be prepared?
The new potatoes should be quartered, boiled in salted water for about 15 minutes until tender, and then tossed in dressing.
What is the protein content of this salad?
This salad provides 22.5 grams of protein per serving.
What kind of lettuce is used as the base?
One head of red leaf lettuce, torn into bite-size pieces, is used for the salad base.
Are there any specific olives recommended for this dish?
Yes, the recipe specifically calls for 1 cup of Niçoise olives.
How many grams of fat are in each serving?
Each serving contains 26 grams of fat.
How should the green beans be cooked?
Green beans should be steamed or boiled for about 5 minutes until they are bright green and tender-crisp.
What types of tomatoes are used in the salad?
The recipe includes 3 quartered roma tomatoes and 2 quartered yellow tomatoes.
Is bacon included in this Niçoise salad?
Yes, the recipe uses 1/2 lb of bacon that has been fried crisp.
How are the eggs prepared for the salad?
Five eggs should be hard-boiled, peeled, and halved for the final presentation.
What herbs are used in the mixed herb component of the dressing?
The mixed herbs include a combination of chives, basil, and tarragon.
What is the carbohydrate count for this recipe?
There are 19 grams of carbohydrates per serving.
How should the anchovies be served?
Place one anchovy fillet on top of each hard-boiled egg half during assembly.
What kind of cheese is added to the salad?
The recipe calls for chunks of fresh parmesan cheese.
Do you need to marinate the vegetables before grilling?
Yes, the sliced red pepper and squash should be marinated in a small amount of the dressing before grilling.
How should the white onion be prepared for the dressing?
The medium white onion should be sliced paper thin.
What is the recommended grill heat setting?
The grill should be preheated to medium-high heat.
How many total ingredients are required for this recipe?
There are 27 different ingredients used in this recipe.
Is soy sauce a standard ingredient in this dressing?
While unconventional for a traditional Niçoise, this specific recipe uses 1/4 cup of soy sauce in the dressing.
What is the first step in assembling the salad platter?
The first step is to arrange the boiled potatoes in the center of the platter, surrounded by green beans.
Can this recipe be prepared in advance?
Yes, components like the dressing, potatoes, and green beans can be prepared ahead of time.
How is the red bell pepper prepared?
The red bell pepper should be sliced into rings and marinated before being grilled.
What size should the tuna pieces be?
The fresh tuna should be cut into 6-inch pieces.
Is this salad suitable for a dinner party?
Yes, it is described as a visually stunning and sumptuous platter ideal for elegant dinner parties or summer BBQs.