Nicoise Salad with Grilled Shrimp 

By Chef Faisal – Prep/cook : 25min – Serves: 1

For the Shrimp Marinade

1/2 cup shrimp
2 tbsp olive oil
2 tsp yellow mustard
drizzle lemon juice
pinch kosher salt
pinch black pepper powder pinch chopped parsley

For the Creamy Anchovy Dressing

30ml extra virgin olive oil
2 tsp anchovy fish
2 1/2 tsp Parmesan cheese 20g Greek yogurt
1 tsp lemon juice
pinch kosher salt
pinch black pepper powder

For the Nicoise Salad

50g romaine lettuce 50g iceberg lettuce 20g cucumber
20g avocado

6 halfed cherry tomatoes
1 hard boiled egg
3 tbsp creamy anchovy dressing 2 tsp Kalamata olives
Five slices of red radish
2 crab sticks
1 cup grilled shrimp

Method for the Shrimp Marinade

In a mixing bowl, combine olive oil, yellow mustard, lemon juice, kosher salt, black pepper powder, and chopped parsley. Add the shrimp and ensure they are well coated with the marinade. Set aside to allow the flavours to infuse.

For the Creamy Anchovy Dressing

Add extra virgin olive oil, anchovy fish, Parmesan cheese, Greek yoghurt, lemon juice, kosher salt, and black pepper powder in a sauce blender. Blend for 2 minutes until the dressing is smooth and emulsified.

For the Nicoise Salad

Add romaine and iceberg lettuce, cucumber, avocado, cherry tomatoes, crab sticks, and grilled shrimp in a separate mixing bowl. Drizzle with the creamy anchovy dressing and gently toss to ensure everything is evenly coated. Then, carefully transfer the salad into a serving bowl and arrange it for an appealing presentation.

For Plating and Serving

Garnish the top of the salad with slices of boiled egg, adding a classic Nicoise touch. Serve this refreshing salad as a light yet satisfying meal, perfect for a healthy lunch or a delightful dinner starter. Enjoy the medley of flavours and textures in this modern take on the classic Nicoise salad.