Spring Vegetable and Salmon Nicoise Platter


Last summer I made a couple of versions of Ina Garten's Roasted Salmon Nicoise Platter when the tomatoes, green beans and lettuce were thriving. We love cold salmon and since we are having a gorgeous weekend I decided to do it again using seasonal vegetables. A little time consuming but fortunately all the parts can be prepared early and then put together just before serving.

What you will need

1/4 cup white and light green parts of sliced green garlic in 1/2 inch pieces ( or 2cloves garlic)

8 flat anchovy filets

4 tablespoons fresh lemon juice

3/4 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds boneless, skinless salmon

1 tablespoon of the vinaigrette for roasting the salmon

2 pounds whole fava beans, shelled, blanched briefly( about 2 minutes) and then shelled again*

1/2 pound sugar snap peas, blanched for 1 minute*

Top 3 inches of one pound green asparagus, blanched for 2 minutes*

Top 3 inches of one pound white asparagus, blanched for 2 minutes*

12 baby redskins, boiled until fork tender

12 to 15 kalamata olives

8 to 12 grape tomatoes

baby romaine lettuce for lining the platter

Note: Use your favorite seasonal vegetables for this.


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