Cherchies Blog

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Salmon Niçoise With Champagne Herb Vinaigrette Recipe

salads, lunch, entreesSheri SpalloneComment
Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Cooking Time: About 30 minutes  

Difficulty:  Easy

Serves: 2

If you are looking for a delightfully tasty salad to add to your recipe collection, try this Niçoise salad or "Salade Niçoise" (pronounced "nee-swaz", from Nice, France). It is a French "composed" salad with skillfully arranged ingredients on a plate. It is a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard-boiled eggs, green beans, and a protein, such as fresh tuna.  

Our take on this classic salad uses salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever we had on hand at the time).

The salmon was cooked the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked with a fork. We also boiled the potato and egg the day before, so assembly the next day was easy peasy.

The Pièce De Résistance of this salad is The Champagne Tarragon Vinaigrette, featuring Cherchies® Champagne Mustard, which married this divine salad's flavors together. 

Not only is this refreshing salad a must-have addition to your recipe repertoire, but It's also a fabulous brunch, lunch, or dinner option. You have to try it! It is so yummy.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Enjoy!

Print Recipe

Ingredients

  • Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or arrange as a base)

  • Cooked salmon

  • 1 potato, baked and sliced

  • 1 can of artichoke hearts, drained and sliced in half

  • 1 hard-boiled egg, peeled and sliced

  • Asparagus (or could use green beans), boiled for 3 minutes

  • 1/2 cup olives (black and green)

  • 1/2 small red onion, sliced thinly

  • 1 green onion (green part only), chopped

  • Salt and Pepper to taste

Champagne Tarragon Vinaigrette  (increase amounts according to guest totals)

Preparation

Tear the lettuce into pieces and place on a plate (Here we kept the leaves in tact for a pretty presentation).  Season lightly with salt and pepper.  Slice the artichokes, the egg (you could easily use a knife.  I used an egg slicer)...

The onion, the potato, and the green onion.

Now, it's time to artfully assemble this delicious salad.   This isn't necessary but it makes for a pretty presentation, especially if serving to guests.  Arrange the sliced egg, the potato, olives, the cooked asparagus...

The onion, the cooked salmon, and sprinkle the salad with chopped green onions on top, because it's pretty:)

Mix the vinaigrette ingredients together in a small bowl, and drizzle over salad when you're ready to serve.  Wait for it...

Volia!  Salmon Niçoise Salad with Champagne Tarragon Vinaigrette!  Bon Appétit.

Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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Chicken Tortilla Casserole Recipe

entreesSheri SpalloneComment
Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

Cook Time:  40 minutes (if using cooked chicken)
Difficulty:  Easy

I'm always in search of new easy chicken recipes, and this unique mexican dish is perfect for those busy nights.  The green chilies and Lem 'n Pepper Spicy Blend Seasoning add a nice tang to this dish.

Add a dollop of our Chardonnay Guacamole and serve with a salad and our Savory Wedge Bread, and you have an easy peasy meal.

Your family and guests will ask for seconds!

Ingredients

Print Recipe

  • 1 onion, sliced

  • 1 Tablespoon (Tbsp) olive oil

  • 1 can (4oz.) green chilies

  • 2 cups tomato juice

  • 2 teaspoons (tsp) Cherchies® Lem 'n Pepper Spicy Blend Seasoning or Cherchies® Salsa Seasoning

  • 2 cups Velveeta cheese

  • 1 can (12 oz.) Evaporated Milk

  • 2 1/2 lbs. chicken, cooked and cut into pieces (could purchase a pre-cooked rotisserie chicken at your local grocery store)

  • 6 oz. tortilla chips, broken into small pieces

  • 1 1/2 cups cheddar cheese, grated

Preparation
Saute onion in olive oil until tender.  Add green chilies and blend well.  Add tomato juice and Cherchies® Lem 'n Pepper Spicy Blend Seasoning and heat through.  Melt Velveeta cheese in evaporated milk in a saucepan over low heat (I cheated here and used my microwave).  

Add chicken pieces.  Combine the chicken-vegetable mixture with the cheese mixture.

In a large casserole dish, alternate layers of tortilla chips with the chicken mixture, and Sprinkle grated cheese on top of the casserole.

Bake in 350 degree oven for 30 minutes until cheese is melted and bubbling.


Serve with Savory Wedge Bread and Strawberry Spinach Salad for a complete meal.  Enjoy!

Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

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Asian Beef Stir-Fry Recipe

entrees, glaze marinade & sauceSheri SpalloneComment

Asian Beef Stir-Fry Recipe

Stir-frys are a quick and easy way to provide a delicious meal in minutes.  

In this recipe, we used Terrapin Ridge Farms Ginger, Miso & Honey Dressing as the marinade and sauce to elevate this dish to the next level.

Ingredients

Print Recipe
  • 1 lb Beef Tenderloin, thinly sliced
  • 3 cloves garlic, chopped
  • 1/3 cup, plus 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing
  • 1 onion, sliced thin
  • 1 tsp Cayenne Pepper
  • 1 Tbsp Vegetable Oil (optional)
  • 1/2 cup Broccoli Florets
  • 1 Red Pepper, sliced thin
  • 2 Tbsp water

Preparation

Cook the rice according to package directions.

While the rice is cooking, place the meat, 1/3 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing in a glass bowl, and set aside while preparing the veggies. Place the wok or large saute pan over medium high heat for 1 minute. Add the beef, garlic, Cayenne Pepper and cook the meat for 2 minutes.  Remove the meat from the pan and set aside on a plate.

Increase the heat on the wok or pan to high, add the oil & onion and stir fry for 2 1/2 minutes (this is optional.  I didn't add the oil because of the amount of liquid used to marinate was sufficient).  Add the red pepper and broccoli and cook for 2 minutes. Reduce the heat to med high, add water, and cover the pan and cook the vegetables for 1 minute.

Remove the lid.  Place the beef back in the pan with the vegetables along with the 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing. Cook for 1 additional minute.  Serve over a bed of steamed rice along with our Savory Wedge Bread Recipe and Cherry Applesauce for a complete meal.  Enjoy!

Serves four. 

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Fish Tacos With Cilantro Lime Dressing Recipe

entrees, gluten free, lunchSheri Spallone2 Comments

Fish Tacos With Cilantro Lime Dressing Recipe

Cook Time: 15 minutes

Difficulty:  Easy

Does your family love tacos? Our family loves tacos! Taco night, in some form, appears on the menu, usually once a week in our household, and fish tacos are a special treat.

This fish taco recipe is flexible enough for whatever white fish you prefer. It features Cherchies® Select Grilling Rub, mango salsa (you could easily substitute our Cherchies® Vidalia Onion Peach Salsa), and an addicting homemade Cilantro Lime Dressing.

This recipe was a massive hit with my family and a great change-up to taco night! So, try this recipe the next time you crave fish tacos. It is an easy, flavorful recipe that your gang will love, too.  

Comment below if you have made these tacos, and as always, thank you for visiting. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

PRINT RECIPE

Ingredients

Ingredients for Cilantro Lime Dressing (Click HERE for the blog post)

  • 1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

  • 1/4 teaspoon (tsp.) ground pepper

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1 bunch of cilantro, stems included

  • 2 cloves garlic

  • 1 small jalapeno, seeds removed, roughly chopped

  • 1/3 to 1/2 cups half and half

  • Zest of half a lime

  • Juice of half a lime

  • *Optional- add one tomatillo, hulled and cut in half

** Blend all ingredients in a blender until smooth.

Taco Preparation

Preheat the oven to 425 degrees.  Meanwhile, pulse the coleslaw mix and Cilantro Lime Dressing in a food processor or blender until finely chopped. Set aside the coleslaw mixture.

Sprinkle Cherchies® Select Grilling Rub & Seasoning Blend evenly over both sides of the fish. Place the fish on a baking sheet coated with cooking spray. Place lime slices on the fish and bake at 425 degrees for 9 minutes or until the fish flakes easily when tested with a fork. When the fish has been cooked, remove it from the oven and squeeze any remaining lime juice from the lime over the cooked fish.

In a small bowl, add mango salsa and sprinkle the salsa with Cherchies® Chardonnay Lime & Cilantro Seasoning Blend. Mix the salsa and the seasoning to combine.  Set aside. 

Now it's time to assemble the tacos.  One option is to create a taco bar for your guests and place the ingredients in separate bowls so they can create their own tacos.  The other option is simply to arrange the tacos on a platter and serve them all at once.  I prefer the former method.

Place the fish in a bowl, and break the fish into pieces with a fork. Heat the tortillas according to the package directions.  Divide the fish evenly among tortillas.  Top the fish with the coleslaw mixture, followed by the mango salsa mixture.

Next, top each taco with a 1/4 cup coleslaw mixture and 1 tbsp of the Cilantro Lime Dressing.   Finish the tacos by sprinkling cheese and chopped cilantro over the top the tacos.

Serve the tacos with our vegetable bean salad for a light, refreshing satisfying meal.  Ole!  Enjoy!

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