Salad Nicoise with Chilled Salmon and Black Lava Hawaiian Sea Salt
Created for Aloha Spice Company by Kaua'i Chef, Michael Simpson
3 ripe tomatoes quartered
1 peeled cucumber
2 red bell peppers, seeded, ribs removed and sliced into spears
I small red onion peeled and sliced thinly into half moons
1 cup trimmed and blanched green beans
4 new potatoes, cooked, chilled and quartered
4 hard boiled eggs quartered
2 cans of salmon drained and flaked
1/4 cup nicoise olives
Freshly cracked black pepper
8 leaves of Manoa or green leaf lettuce
4 anchovy filets rolled into roses
1/2 cup nicoise dressing (instructions below)
Aloha Spice Company Black Lava Hawaiian Sea Salt as a garnish
Divide the vegetables and eggs between the four plates atop the lettuces.
Add the flaked salmon and olives to each and a dash of black pepper.
Garnish with the anchovies and spoon a little of the dressing over the salad.
Garnish with a light casting of Black Lava Hawaiian Sea Salt
Nicoise Dressing Ingredients:
1 clove garlic minced
2-3 Tbs. red wine vinegar
6 Tbs. XVOO
3 leaves fresh chopped basil
Ground black pepper
Whisk everything together in a bowl and chill. The dressing is not emulsified as there are no eggs or dijon so it will naturally separate. Simply mix it together before using.
Season and add the Kuakea White Hawaiian Sea Salt.
Keep chilled until ready to use.
French from Nice
The composed salad traditionally has tomatoes, hardboiled eggs, green beans, canned tuna, nicoise olives, potatoes, red onion, anchovies and a simple vinaigrette