Our Own Nicoise Salad Bowl
Pronounced NEE-SWA, this French salad classically uses tuna, but why stop with that? Our Herring fillets have so much more flavor than tuna and when it is prepared with the kick of earthy black pepper, you will never go back to tuna. The dressing, as well, enjoys a boost from our friends at Raye’s Mustard®, right here in Downeast Maine. We ordinarily would have you opt for a different mustard if you couldn’t find Raye’s, but it just wouldn’t be the same. Find it! Buy it! Use it!
2 cups Romaine lettuce, roughly chopped
1 (6.7-oz) can Bar Harbor® Wild Herring Fillets, Seasoned with Cracked Pepper, divided
1/4 cup pitted black olives
1/2 tomato, chopped
1/2 pickling cucumber, sliced thin
2 hard boiled eggs, chopped
Yankee Nicoise Salad Dressing, recipe below
Divide lettuce among 2 serving bowls.
Evenly divide the black olives, tomato, cucumber and hard boiled eggs on lettuce.
Top each with a half can herring fillets(saving 1 teaspoon of the herring for the Nicoise Salad Dressing below).
Drizzle Yankee Nicoise Salad Dressing over the top of each
Yankee Nicoise Salad Dressing:
1/4 cup red-wine vinegar
2 teaspoons Raye’s® Raspberry Wine Mustard
1/2 teaspoon minced garlic in oil
1/4 teaspoon salt
Pinch black pepper
1 teaspoon sardines
1/2 teaspoon dried basil
1 cup extra virgin olive oil
Add all ingredients, except oil, in a blender or food processor bowl and start pulsing on high. In a slow stream, add the oil until everything is emulsified. Remove, add to salad and toss.
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