Sort of Nicoise, all delicious. This salad by acclaimed Chef Dara Sutin makes for a sunny starter or a satisfying main. Pair it with a bright, citrusy glass of Sauvignon Blanc and pretend you’re in the South of France.
Category
Lunch
Servings
2 for main, 4 for starter
Cook Time
20 minutes
Sort of Nicoise, all delicious. This salad by acclaimed Chef Dara Sutin makes for a sunny starter or a satisfying main. Pair it with a bright, citrusy glass of Sauvignon Blanc and pretend you’re in the South of France.
Author:Dara Sutin @darasutin
Ingredients
1 tin of Scout's Trout
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
2 Tbsp Olive Oil
2 Slices Sourdough Bread, Torn Into Pieces
1Clove Garlic, Finely Chopped
2 Tsp Dijon Mustard
1 Tbsp Lemon Juice
1/2 TbspRed Wine Vinegar
2 Tbsp Olive Oil
Kosher Salt & Ground Black Pepper To Taste
For The Salad
Garlicky Sourdough Croutons
Mustard Vinaigrette
Directions
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.
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.
Toss the cherry tomatoes, olives, cucumber, baby spinach, grilled asparagus and onion together, spread onto a platter. Scatter the potatoes around the salad.
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.
For the dressing, whisk all ingredients together.
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!