Grilled Summer Salad Nicoise

HomeClinics & ProgramsELLICSR KitchenGrilled Summer Salad Nicoise

Skill Level	Easy

Preparation Time	20 minutes	Total Time	20 minutes
Servings	4	Cost Per Serving	$3.97

1 6oz filet	Trout or Salmon (or use your favorite fish)
1 large	Red Onion, 1/2 inch slices
1	Bell Pepper, core removed and quartered
1	Zucchini, halved
12 spears	Asparagus, bottom trimmed
2 cups	Boston Lettuce or Mixed Lettuce Leaves

Herb Citrus Dressing

1/2 cup	Herbs (any of dill, Tarragon, Basil, Cilantro, Mint etc.) roughly chopped
4 tbsp	Olive Oil
2 tbsp	Lime or Lemon Juice
1 tbsp	Red Wine or Cider Vinegar
1 tsp	Dijon Mustard
3 tbsp	Nicoise Olives, pitted and chopped (optional)
1 tbsp	Sriracha Sauce (more or less depending on how spicy you like it)
To Taste	Sea Salt (optional)

Preheat your BBQ to medium or set a grill pan over your stove to heat up.
Add your peppers, zucchini, onion, eggplant (any veggies) to the grill and cook about 2-3 minutes until softened. Let the veggies cool and then roughly chop them up.
You want to limit direct flame contact with your fish, so to safely cook, wrap it in foil and onto the grill, or place it on a pan or plank on the grill side with no flame and close the lid to cook through. It should flake apart easily when done.
Whisk all the ingredients for the dressing well and set aside, season to taste.
To finish, on a large platter, lay out your lettuce leaves. Toss your grilled veggies in some of the dressing, lay over top. And then flake your cooked fish over top the veggies. Spoon over some more dressing and serve.