From Chef Christian Reynoso
Ingredients
Serves 2-4
- Aioli
- 1 large egg yolk
- ¾ cup 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- 1 garlic clove, finely grated
- salt & pepper
- Mustard Dressing
- 1 Tbsp shallot, finely chopped
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- ¼ cup 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- salt & pepper
- Salmon
- 1 8-oz skinless salmon fillet
- 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- salt & pepper
- Salad
- 2 handfuls of mixed greens
- ¾ cup (about 8 to 10 pieces) baby potatoes, boiled, chilled, and halved
- ½ cup green beans, lightly blanched and chilled
- ⅓ cup cherry tomatoes, halved
- ¼ cup cured olives (Niçoise, Castelvetrano, or other olive of your choice)
- 2 soft-cooked eggs, cut in half
Chefs are increasingly featuring Niçoise salad on their menus. This recipe offers a fresh take with a flavorful aioli and a zesty mustard dressing to elevate the dish. This vibrant summer salad includes a delightful medley of ripe tomatoes, crisp string beans, briny olives, and tender potatoes, all complemented by soft-cooked, jammy eggs, and pan-roasted salmon. Corto’s 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend is the base for the aioli, providing a creamy emulsified texture, while the mustard dressing is intentionally left un-emulsified for a striking vinaigrette effect, allowing the oil, mustard, shallots, and vinegar to beautifully separate and enhance the visual appeal of your plated dish.
Directions
For the Aioli: Prepare the aioli by adding the egg yolk to a small high-sided bowl or a 2-cup liquid measuring cup. Start whisking the yolk vigorously. While whisking, gradually pour in the 51-49® in a very slow stream until it is emulsified with the yolk. Stir in the garlic and season with salt and pepper to taste. Refrigerate until ready to use.
For the Mustard Dressing: Start by whisking the shallot, mustard, and vinegar together in a small bowl. Let the mixture sit for 5 minutes, then stir in the 51-49® until loose and streaky, not fully combined. Season with salt and pepper to taste and set aside.
For the Salmon: Heat a grill over medium-high heat, making sure the grates are clean. Drizzle 51-49® over the fish, ensuring it’s thoroughly slick with oil. Season with salt and pepper and place the presentation side on the hot grill. Cook until you have grill marks and the fish is about halfway cooked, then turn over and keep cooking until pink and medium- rare, about 8-10 minutes. Transfer to a plate to rest while you assemble the salad.
For the Salad: Place the mixed greens in a mixing bowl. Toss with a small spoonful of Mustard Dressing and arrange on a large platter. Arrange the potatoes, green beans, and tomatoes on top, then drizzle with Mustard Dressing. Next, add the olives and eggs. Season the eggs with salt and pepper. Finally, break the salmon into attractive pieces and arrange over the salad. Drizzle more Mustard Dressing over the salmon. Finish with a dollop of Aioli next to the potatoes.