Best 2 Grilled Seafood Salad Nicoise Recipes

Grilled seafood salad nicoise is a classic French dish that combines the flavors of the sea and the garden. It's a hearty salad that's perfect for a summer lunch or dinner. The main ingredients in salad nicoise are tuna, salmon, and potatoes, but there are many variations on the recipe. Some people add green beans, hard-boiled eggs, and olives. Others prefer a simpler version with just a few key ingredients. No matter how you make it, salad nicoise is a delicious and refreshing dish that's sure to please everyone at the table.

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GRILLED SEAFOOD SALAD NICOISE

Grilled Seafood Salad Nicoise image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Steps:

Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

GRILLED SEAFOOD SALAD NIçOISE

Grilled Seafood Salad Niçoise image

Categories Salad Leafy Green Olive Backyard BBQ Lunch Tuna Scallop Shrimp Grill Grill/Barbecue Gourmet

Yield Serves 6

Number Of Ingredients 16

Ingredients

For the dressing
3 tablespoons red-wine vinegar
1 tablespoon Dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths
red-leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a combination, quartered
1 cup drained Niçoise olives (available at specialty foods shops and some supermarkets)

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.

Tips:

For the best flavor, use fresh, high-quality seafood. Look for fish and shellfish that are firm to the touch and have no fishy odor.
If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it completely before cooking.
Don't overcook the seafood. Fish and shellfish cook quickly, so it's important to keep an eye on them to prevent them from becoming dry and tough.
Use a variety of vegetables in your salad. This will add color, flavor, and nutrients to the dish.
Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a tangy citrus dressing.
Serve the salad immediately after it's made. This will ensure that the fish and vegetables are still warm and the flavors are at their best.

Conclusion:

Grilled Seafood Salad Nicoise is a delicious and healthy dish that's perfect for summer entertaining. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and refreshing meal, give Grilled Seafood Salad Nicoise a try. You won't be disappointed!

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