Golden Fig Fine Foods

Trout Nicoise Salad

  • 5 or 6 C bibb, spinach or romaine lettuce
  • 8-10 small red potatoes, boiled and quartered
  • 1/2 lb haricot vert or green beans, steamed until tender
  • 1 – 1 1/2 lb smoked trout
  • 1/2 lb ripe tomatoes, quartered
  • 1/3 C Kalamata olives (pitted)
  • 4 hard boiled eggs (peeled and cut into 1/8ths)
  • 4-5 fresh basil leaves
  • lemon vinaigrette, see below
  1. On 4 plates evenly distribute greens of choice
  2. All remaining items will be evenly divided among four plates but arrange in sections, for example, all potatoes together on greens, then green beans lined up next to potatoes etc.
  3. Tear basil leaves and sprinkle over the top.
  4. Drizzle vinaigrette over top and serve.

Lemon Vinaigrette

  • 1/2 C. Extra Virgin Olive Oil
  • 2 Tb fresh squeezed lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 minced garlic clove
  • 1 Tb small capers – rinsed
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  1. Place all ingredients in jar with tight fitting lid. Shake until well blended.

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