Sort of Nicoise Salad

Recipe by
Dara Sutin @darasutin

Cook time: 20 Minutes
Difficulty: Easy
Serves: 2 for main, 4 for starter

RAINBOW TROUT 3-PACK

$29.99 + free shipping

Ingredients:

For The Salad

2-4 Whole Large Eggs

1/2 Lb (About 10) Baby Potatoes

1/4 Cup Mixed Fresh Herbs (Dill, Parsley, Chives)

4 Tbsp Good Quality Olive Oil

1/2 Bunch Asparagus

2 1/2 Slices White Onion, In Rounds

1 Cup Cherry Tomatoes, Halved

1/3 Cup Black Kalamata Olives, Pitted & Chopped

1 Cup Cucumber, Halved Lengthwise & Chopped

4 Cups Baby Spinach (Or Baby Arugula)

1-2 Cans Scout Trout

Kosher Salt & Ground Black Pepper To Taste

Garlicky Sourdough Croutons

2 Tbsp Olive Oil

2 Slices Sourdough Bread, Torn Into Pieces

1 Clove Garlic, Finely Chopped 

Mustard Vinaigrette

2 Tsp Dijon Mustard

1 Tbsp Lemon Juice

1/2 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil


Kosher Salt & Ground Black Pepper To Taste 

Cooking Instructions:

1. Bring a medium pot of water to boil. Gently lower the eggs into the water, cook for 7.5 minutes. Use a slotted spoon to remove and place into a bowl of ice water. Bring the same water back to the boil, add potatoes and cook for 12-15 minutes until tender. Remove and allow to cool slightly. Halve and toss with 1 tablespoon of oil, herbs, salt and pepper.

2. Preheat the BBQ to high, or use a grill pan. Toss the asparagus and onion with a tablespoon of olive oil. Season with salt and pepper. Grill for 5-8 minutes until tender and charred. Allow to cool, roughly chop.

3. Toss the cherry tomatoes, olives, cucumber, baby spinach, grilled asparagus and onion together, spread onto a platter. Scatter the potatoes around the salad.

4. For the croutons, heat remaining 2 tablespoons of oil in a frying pan. Add torn bread, stirring to coat. Cook for about 3 minutes until they begin to turn a light golden colour. Add the garlic and continue cooking for 1 minute. Scatter the warm croutons all over the salad.

5. For the dressing, whisk all ingredients together.

6. Peel the whole eggs, halve them and arrange on top of the salad. Top with the pieces of trout and a good drizzle of the vinaigrette. Enjoy!