April 14, 2011
nicoise salad
The idea here is to serve the individual components on separate platters on a buffet table so guests can build their own salad. We like to use a variety of platters in different shapes and sizes — a white platter for the salmon, a wooden board for the truffled deviled eggs, a tall white compote dish for the tomatoes in olive vinaigrette — to add interest and height to the buffet table.
Ingredients
- Leaves picked from 2-3 heads Butter lettuce, cleaned and dried
- Poached Salmon
- Truffled Deviled Eggs
- Tomatoes in Olive Vinaigrette
- Steamed Green Beans with Fresh Dill
- Boiled Fingerling Potatoes
- Yogurt Herb Dressing
Directions
Start by gently breaking your Butter lettuce into individual leaves and plating them in a large bowl. Serve the remaining ingredients in individual platters and bowls so guests can create their own composed salad. Serve the dressing in a pitcher for easy pouring.
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