Best 2 Grilled Seafood Salad Nicoise Recipes

Discover the vibrant flavors of the Mediterranean with our Grilled Seafood Salad Nicoise, a classic French dish that combines fresh, seasonal ingredients to create a delightful and healthy meal. This salad features tender grilled seafood, such as tuna, salmon, and shrimp, paired with crisp green beans, baby potatoes, and a variety of colorful vegetables. Dressed with a tangy lemon-herb vinaigrette, the Grilled Seafood Salad Nicoise is a feast for both the eyes and the palate. In this article, we'll share two variations of this classic salad: a traditional version with a classic vinaigrette dressing and a modern twist with a creamy avocado dressing. Whether you prefer the traditional approach or are looking for a more contemporary take, you'll find the perfect recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

GRILLED SEAFOOD SALAD NICOISE

Grilled Seafood Salad Nicoise image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Steps:

Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

GRILLED SEAFOOD SALAD NIçOISE

Grilled Seafood Salad Niçoise image

Categories Salad Leafy Green Olive Backyard BBQ Lunch Tuna Scallop Shrimp Grill Grill/Barbecue Gourmet

Yield Serves 6

Number Of Ingredients 16

Ingredients

For the dressing
3 tablespoons red-wine vinegar
1 tablespoon Dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths
red-leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a combination, quartered
1 cup drained Niçoise olives (available at specialty foods shops and some supermarkets)

Steps:

Make the dressing:
In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

Tips:

Choose fresh, high-quality seafood. This is key to making a delicious salad niçoise. Look for seafood that is bright in color and has a mild, briny smell.
Cook the seafood properly. Seafood should be cooked until it is just opaque in the center. Overcooking will make it tough and chewy.
Use a variety of vegetables. This will give your salad niçoise a colorful and flavorful boost. Some good options include green beans, potatoes, tomatoes, and cucumbers.
Make a flavorful dressing. A good dressing will bring all of the flavors of the salad together. A simple vinaigrette made with olive oil, red wine vinegar, and Dijon mustard is a good option.
Serve the salad niçoise immediately. This is a dish that is best enjoyed fresh.

Conclusion:

Salad niçoise is a classic French dish that is perfect for a summer meal. It is light, refreshing, and packed with flavor. With a few simple tips, you can easily make a delicious salad niçoise at home.