Summer Seafood Nicoise Salad

Our take on a traditional French salad featuring poached salmon, shrimp, potatoes, carrots, green beans, broccoli florets, and hard-cooked eggs on a bed of arugula served with sherry vinaigrette. Served with a side of roasted garlic aioli

By: Art Smith, Celebrity Chef

Prep Time: 20 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups arugula
1/4 cup sherry honey vinaigrette
4 portions bouillon poached salmon and veggies
2 hard cooked eggs, quartered
1/2 cup garlic mayo
8 lemon wedges

Court Bouillon Stock
2 quarts water
1 tablespoon kosher salt
1/2 cup yellow onion, diced 1 inch
6 sprigs fresh thyme
2 whole bay leaves
1/4 cup carrots, diced 1 inch
1/4 cup celery, diced 1 inch
1 tablespoon shrimp bouillon
4 tablespoons parsley leaves
1/2 teaspoon black peppercorn

Court Bouillon Vegetables and Seafood
1 1/2 quarts court bouillon
1 cup baking potatoes, peeled, diced1/2 inch
1/2 cup green beans, fresh and trimmed
1/2 cup broccoli florets
1/2 cup carrots, peeled and sliced 1/4 inch on bias
4 (2 ounce pieces) fresh salmon fillets
8 shrimp, peeled, deveined

Sherry Honey Vinaigrette
1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1/8 teaspoon kosher salt
1 1/2 teaspoons honey

Allergens:

Eggs, Fish, Milk, Mustard, Shellfish, Soy

Nutritional Information

Directions:

Court Bouillon Stock: In a stock pot, combine all ingredients. Bring to a simmer and cook for 30 minutes until onions are soft.
Court Bouillon Vegetables and Seafood: Bring court bouillon to a boil, add potatoes and cook 10 minutes until tender, remove. Add carrots, cook for 8 minutes and remove. Add broccoli floret, cook for 3 minutes, remove. Add salmon, cook 7 minutes, remove. Add shrimp and cook 3 minutes, remove.
Sherry Honey Vinaigrette: In a mixing bowl, combine all ingredients. Mix well.
For Service: In a bowl, toss arugula in sherry honey vinaigrette. On 4 plates assemble in the following order, arugula tossed in vinaigrette in center of plate, place salmon at top center of plate, place potatoes next to salmon, 2 shrimp next to potatoes,1/4 egg next to shrimp, broccoli next to egg, carrots next broccoli, green beans on the center of arugula, 1/4 egg to the left of salmon, 1 lemon wedge next to egg, serve with garlic mayo.