lemon - The Kitchen Buzzz

Salmon Nicoise Salad

Salade Nicoise is a salad that originated in the city of Nice, located on France’s southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

PREPARE AND ASSEMBLE THE SALAD:

8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled

1. Cut potatoes in half; set aside (potatoes can be cooked a day ahead & refrigerated, uncut).

2. Cut green beans in half crosswise; set aside (green beans can be cooked a day ahead & refrigerated, uncut).

3. Slice eggs into thirds; set aside (eggs can be cooked a day ahead & refrigerated, uncut).

4. Divide the arugula and lettuce or salad greens evenly among four dinner plates.

5. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

PREPARE THE LEMON VINAIGRETTE DRESSING:

1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

1. In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard.

2. Slowly whisk in the oils until dressing begins to emulsify.

3. Stir in the salt and pepper. Taste and adjust seasonings.

4. Drizzle vinaigrette over salads.

Note: Dressing can be made up to a day ahead and refrigerated.

Serve immediately with wine.

White wine suggestions: Bordeaux, Pinot Grigio or Viognier.

Greek Lamb Kabobs

During my high school senior year in Massachusetts, my friendship with a Greek family magically transported me to a new and exotic land – Greece. Later on, my studies of Greek art history and culture left me in awe of what this unique land has given the world (democracy, philosophers, architecture, amazing art, lively music and a delicious cuisine). Flanked by the Aegean, Ionian and Mediterranean seas, eighty percent of Greece’s terrain is mountainous – a perfect environment for sheep. And for millennia, the peoples of Greece have relied on sheep to sustain them with milk, cheese and meat. Clearly, some of the best lamb kabobs I have ever tasted in my life have been those served to me by my Greek friends!

The instructions for this recipe look long, but they are deceiving – after marinating, these delicious kabobs are made on the spot!

Active prep time: 25 to 30 minutes
Inactive prep time: 8 hours (marinating)
Serves: 4 to 6

Ingredients:
3 garlic cloves, crushed
Juice from 3 lemons or limes
2 tablespoons fresh chopped oregano or mint leaves
1/2 teaspoon salt
1-1/2 pounds lean lamb steaks (bone removed and meat cut into 2-inch chunks)
1 green bell pepper, halved lengthwise, seeds and stem discarded
1 red bell pepper, halved lengthwise, seeds and stem discarded
1 large red onion, peeled and quartered
2 large vine-ripened tomatoes, quartered and pulp discarded
6 to 8 wooden skewers (10 to 12-inch length)
Salt and pepper, to taste

PREPARE THE MEAT & CUT-UP VEGGIES:

1. Mix the first four ingredients together in a small bowl and set aside.

2. Place lamb chunks in a large glass bowl; pour the marinade over lamb and stir to combine.

3. Cover with plastic wrap and refrigerate 8 hours or overnight.

4. Cut green and red bell peppers into 2-inch squares; set aside.

5. Pull onion quarters apart to yield 12 to 16 pieces

6. Cut each tomato quarter in half; set aside.

ASSEMBLE THE KABOBS:

1. Put 1 onion section on skewer followed by 1 lamb chunk, 1 green bell pepper square, 1 tomato section, 1 red bell pepper square.

2. Repeat until skewer is full, ending with an onion section.

3. Sprinkle with salt and pepper; set aside while assembling remaining kabobs.

4. Grill kabobs on an outdoor barbeque or indoors in an oven.