Young local fisherman Anna Svedise of Santa Rosa Seafood will be joining forces with Chef Rachelle Boucher of Savor the Moment to create this delicious and hearty seafood treat to be prepared at the MFM “Farm to Fair” Chef Demos during Marin County Fair on July 1st . Check our special events page for demonstration times and location.
1 lb. spring mix, butter lettuce leaves or a combination of both, washed, dried and picked through
½ lb small green beans, stem ends trimmed
1 lb. small fingerling potatoes or other small new potatoes, washed
8 eggs, warmed in a bowl of hot tap water to cover
7 oz. dry cured black olives, or Niçoise style olives
1 pint round red cherry tomatoes cut in half if needed
1 pound of Santa Rosa Seafood’s “Smoasted” Hot Smoked Salmon, or large flaked white albacore tuna
1 tablespoon minced shallot (approximately ½ of a medium shallot)
1 teaspoon Dijon–style mustard
¼ cup good quality champagne or white balsamic vinegar
¾ cup good quality lemon or mild olive oil
2 tablespoons capers, rinsed and dried
3 Tbsp. chopped Italian parsley
1 teaspoon finely minced fresh lemon thyme
Freshly ground pepper to taste
Chopped chives and/ or basil chiffonade to garnish
Step 1: One pot cooking method: In a large, deep pot bring 2 quarts of water and 1 tablespoon of kosher salt to a boil. Meanwhile prepare an ice bath: in a large bowl, add about 3 cups of water to about 4 cups of ice. Set aside. Drop green beans into boiling water, stir and cook 3 minutes or until al dente. Quickly scoop beans from water with a small strainer spoon and spread out evenly on clean paper towels to cool. Next in the same boiling water, keeping the smaller potatoes whole, cut only the larger ones so the potatoes are nearly equal in size. Place potatoes into boiling water, reduce to a simmer and cook for about 10-15 minutes until they can be pierced with a paring knife. Remove potatoes with a strainer spoon when they are done. Cool and cut into bite sized pieces.
Step 2: Remove eggs from warm tap water and gently lower into the same pot of simmering water. Return to a full boil, then turn off heat and cover the pot with a tight fitting lid. Leave eggs in hot water for 15 minutes. When eggs are done, chill in ice bath for 5 minutes, peel and cut in half lengthwise with a wet pairing knife.
Step 3: In a medium bowl blend shallot, mustard and vinegar. Slowly drizzle oil into mixture and whisk until emulsified. Add capers, parsley, thyme and pepper. Taste and adjust. Set aside.
Step 4: In a very large bowl, toss greens with just enough of the vinaigrette to evenly coat the leaves. Arrange the beans and potatoes in groups on a large platter or on individual chilled plates. Mound greens in the center of plates or platter. Lightly toss the tomatoes with a small amount of vinaigrette. Arrange tomatoes and olives in groups around the greens on the plates. Add 2 egg halves to each plate. Season eggs and potatoes with salt and pepper. Finish the salad with large chunks of smoked salmon. Drizzle a little dressing over the salmon, beans and potatoes. Top with chives and/ or basil chiffonade. Fabulous!
To prepare this salad in advance, cook and chill all components separately through step 3. If potatoes get cold, be sure and re-heat in the microwave for a minute to remove chill and greatly improve texture.
Larry Tristano & Pancho Hernandez from Triple T Ranch have an amazing salad green mixture called “Primavera” filled with a kaleidoscope of colors, textures and flavors. It has a firm texture so you may want to mix it with other greens. The fingerling potatoes I used are from Zuckerman farms, you could also add some of their famous asparagus to this salad. I love Peach Farm cherry tomatoes, or any of their amazing sliced heirlooms. I found a 7 oz. black pitted olive that is perfect for this recipe from Sue Tennier called Olivasecca. Look for a lemon olive oil and light colored vinegar such as a white balsamic from Big Paw or Nash’s . I often buy lemon thyme and herbs from Jim Eldon of Fiddlers Green Farm.