Recipe courtesy of Tiffany Derry
Southern Niçoise Salad
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 756
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 37 g
- Cholesterol
- 248 mg
- Sodium
- 1208 mg
This salad is my Southern take on a French classic. The robust texture of the greens and kale holds up well to the dressing. The okra and lima beans truly give this dish its undeniable Southern stamp.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 756
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 37 g
- Cholesterol
- 248 mg
- Sodium
- 1208 mg
Ingredients
Directions
Special equipment:
a pizza oven or a pizza stone- Bring a small saucepan filled with water to a boil. Gently lower the eggs into the water with a slotted spoon and adjust the heat so that the water is at a gentle simmer. Simmer for 6 minutes, then drain the water over the sink. Add cold water to the pan and let the eggs sit for a few minutes, then peel.
- Bring a large pot of water to a boil. Preheat a pizza oven or a regular oven with a pizza stone to 500 degrees F.
- Carefully add the potatoes to the boiling water and season heavily with salt. Cook until just starting to become tender, about 10 minutes. Remove from the water and slice into 1/2-inch-thick rounds. Add to a medium cast-iron pan, then sprinkle with salt and pepper and place in the oven to roast until tender and charred, about 10 minutes.
- Meanwhile, sprinkle the salmon on one side with the blackening spice and add to a cast-iron pan seasoning-side up. Transfer to the oven and roast until blackened, about 10 minutes. Let cool, then break into large pieces.
- For the dressing: Add the olive oil, vinegar, Creole mustard, garlic, salt and pepper to a food processor. Blend on medium speed until well combined, about 2 minutes. Add salt and pepper to taste.
- Add the kale and the mustard greens to a large bowl and drizzle with the dressing. Season the sliced tomatoes with salt and pepper. Add the onions, potatoes, soft-boiled eggs, lima beans, tomatoes, radishes, pickled okra and salmon to the salad. Drizzle some dressing over the salad.
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