This beautiful “new” Niçoise salad has it all—instant attraction with colour, flavour, and buttery smoked salmon. Serve it with “jammy” cooked organic eggs, pickled red onion, and a lively dressing. You’ll wow even the most finicky of eaters.
In bowl, place onion slices, lemon juice, sugar, and salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill in tightly covered glass container until ready to use. It can be made several days ahead.
Bring large saucepan of water to a boil over medium-high heat. With slotted spoon, carefully place eggs into simmering water. Return to a simmer, cover, and cook for 6 minutes. Drain and place eggs in bowl of ice water and chill until slightly warm. Remove and set aside until cool enough to peel. Refrigerate.
Place steamer basket in pan, add potatoes, and cover tightly. Bring to a boil and steam until potatoes are fork-tender, about 15 minutes. Alternatively, in large saucepan of boiling salted water, cook whole potatoes until fork-tender, about 10 minutes. Drain and, when cool enough to handle, slice in half. Refrigerate.
Preheat oven to 350 F (180 C). Snap off and discard tough ends from asparagus. Lightly oil asparagus spears and place in single layer on baking sheet. Bake for 10 minutes, or until tender but still crisp. Remove and refrigerate.
In small bowl, combine lemon juice, tarragon, mustard, garlic, sugar, and pepper. Gradually whisk in oil until emulsified. Add salt to taste, if you wish. Refrigerate.
When ready to serve salad, arrange frisée and radicchio on platter. Top with drained, pickled onion and roasted asparagus. Halve jammy eggs and place on top along with smoked salmon and olives, and capers, if using.
Give dressing a quick whisk and drizzle overtop. Serve at room temperature or cold.
TIP: Salade Niçoise is a traditional dish from Nice, France, that contains tuna, tomatoes, hard-cooked eggs, anchovies, and Niçoise olives. But here, we’ve incorporated a few uniquely Canadian twists.
TIP: For ease of preparation, pickle onions ahead. Cook potatoes and chill. Cook and chill eggs. Cook potatoes and roast asparagus. Refrigerate for up to a day and assemble when ready to serve.
This recipe is part of the The Most Beautiful Recipes for Mother's Day collection.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.