Best 2 Grilled Seafood Salad Niçoise Recipes

Indulge in the symphony of flavors that is Grilled Seafood Salad Niçoise, a delectable dish rooted in the vibrant culinary traditions of France. This refreshing salad is a delightful harmony of textures and colors, featuring tender grilled seafood, crisp greens, and an array of colorful vegetables, all united by a tangy and aromatic dressing. As you embark on this culinary journey, you'll discover variations of this classic salad, each offering unique twists and flavors to tantalize your palate. From the simplicity of Grilled Salmon Salad Niçoise to the hearty Grilled Tuna Salad Niçoise, and the delectable Grilled Swordfish Salad Niçoise, these recipes cater to diverse preferences and dietary choices. Get ready to embark on a culinary adventure that celebrates the essence of fresh seafood, vibrant vegetables, and the vibrant spirit of French cuisine.

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:

Use fresh, high-quality seafood. This will make a big difference in the flavor of your salad.
Don't overcook the seafood. Seafood should be cooked quickly over high heat so that it remains tender and juicy.
Season the seafood well. Use a variety of herbs and spices to add flavor to your seafood.
Don't be afraid to experiment with different ingredients. There are many ways to make a grilled seafood salad Niçoise, so feel free to add your own personal touches.
Serve the salad immediately. Grilled seafood salad Niçoise is best when served fresh.

Conclusion:

Grilled seafood salad Niçoise is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. With its combination of grilled seafood, fresh vegetables, and flavorful dressing, grilled seafood salad Niçoise is sure to be a hit with your family and friends.