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.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.