Grilled Spice-Rubbed Shrimp “Nicoise” Salad

Quite simply, this salad is a beauty.  It’s pretty clear that this is the summer of seafood and salads.  I really love Bobby Flay’s spin on the classic nicoise salad and using a spice-rubbed shrimp and kicking up the the vinaigrette with the rich salinity of anchovy paste.  This is another easy, light dinner for a hot summer evening.

Salad:
Kosher salt
4 ounces fresh wax beans
4 ounces fresh green beans
1 pound fingerling potatoes
2 tablespoons olive oil
Freshly ground black pepper
1/2 pound red and yellow grape or cherry tomatoes, halved
1 medium red onion, thinly sliced
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh parsley

Fill a large bowl halfway with ice water and set aside.  Bring a medium pot of salted cold water to a boil.  Add the yellow and green beans and cook for 4 minutes, until just crisp-tender.  Drain and immediately plunge into the ice water to stop the cooking.  Let sit in the ice water for a few minutes and then drain well.

Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil.  Lower the heat and simmer until the potatoes are almost cooked through (a skewer inserted into the center should meet a little resistance), 8 to 10 minutes.  Drain well and let cool slightly.

Heat the grill to high.  Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of olive oil, and season with salt and pepper.  Place on the grill, cut side down and cook until golden brown, 2 to 3 minutes.  Turn over and grill for another 1 to 2 minutes.  Keep the grill on.

Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl.  Add the vinaigrette and gently toss to combine.  Season with salt and pepper.  Cover and let sit at room temperature while you prepare the shrimp.

Nicoise Viniagrette:
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
salt & pepper
1/2 cup olive oil

Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper.  Slowly whisk in the olive oil.

Spice-Rubbed Shrimp:
4 teaspoons ground fennel seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground coriander
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 pound jumbo (21 to 25 count) shrimp, shelled & deveined
1/4 cup olive oil

Combine the fennel, mustard, coriander, salt and pepper in a bowl.  Put the shrimp in a large bowl and toss with the rub until evenly coated.  Add the olive oil and toss to coat.  Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes.  Turn over and continue grilling for 45 seconds to 1 minute longer.

Arrange the salad on large plates and top with the shrimp!

Time: 45 minutes
Serves: 4 people
From: Bobby Flay’s Grill It!

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