Mixed Seafood Nicoise Salad Recipe

Name: Mixed Seafood Nicoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 6 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 1/4 cups olive oil; 1 medium white onion, sliced paper thin; 4 cloves garlic, minced; 3 cups flat leaf parsley, loosely packed and chopped; 1 cup mixed herbs, chopped (chives, basil, tarragon); 1/4 cup lemon juice; 1/4 cup soy sauce; freshly ground sea salt, to taste; black pepper; water, enough to make to a good consistency; Salad; fresh parmesan cheese, chunked; 1 lb fresh tuna, cut into 6 inch pieces; 12 large shrimp, cut lengthwise; 12 large sea scallops; 1 lb green beans, cut into 1/2 inch pieces; 1 large squash, cut into 1/4 inch slices; 3 roma tomatoes, quartered; 2 yellow tomatoes, quartered; 5 eggs, hard-boiled,peeled,and halved; 1 head red leaf lettuce, torn into bite size pieces; 10 anchovy fillets, packed in oil; 1/2 lb bacon, fried crisp; 1 cup drained nicoise olive; 1 red bell pepper, sliced into rings; 2 lbs tiny new potatoes, scrubbed

Servings: persons

Dressing
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped (chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency
Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olive
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed

1
Dressing:
2
combine all ingredients in a jar with a tight fitting lid and shake until combined.
3
Must be done at least 6 hours in advance.
4
Let stand at room temperature.
5
Salad:
6
Brush seafood with olive oil and season with salt and pepper.
7
Marinate red pepper and squash in a little salad dressing.
8
Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
9
Steam or boil green beans 5 minutes and toss in a little dressing.
10
Grill seafood and red pepper and squash.
11
Assembly:
12
On a very large platter, place the potatoes in the center, surrounded by the green beans.
13
Surround this with the shredded lettuce.
14
Place the grilled seafood and vegetables atop the lettuce.
15
Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
16
Place one anchovy fillet atop each half of egg.
17
Salt and pepper the entire dish and drizzle with the remaining dressing.
18
Let guests serve themselves from center of table.

5083

kcal

Calories

477

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Dressing, 6 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 1 1/4 cups olive oil, and more.

Yes, Mixed Seafood Nicoise Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed Seafood Nicoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions