Summer Salads from The North Point's Noah Talmatch

12:35 PM, May 16, 2013   |    comments
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Noah Talmatch is the co-owner of The North Point restaurant in Portland.

For more information on The North Point click here: THE NORTH POINT

Nicoise Salad:

Serves 4

1 Small Container of Baby Spinach
4 *Soft Boiled Eggs *(Cook eggs for exactly 7 ½ minutes in boiling water then remove quickly and place in ice water for 30 minutes) This step is essential for color and texture.
14 oz Fancy Albacore Tuna (two small cans)
14 oz String Beans (frozen for better color)
8 Fingerling Potatoes (boiled semi soft then chilled)
½ Cup pitted Kalamata Olives

Anchovy Dijon Dressing:
Blend all ingredients for 3 minutes at high speed until emulsified.

½ Cup Virgin Olive Oil
1 Tablespoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
1 Teaspoon Dried Thyme
3 Fresh Basil Leaves (Chopped Fine)
5 Anchovy Filets in oil (Chopped Fine)
1 Teaspoon Honey
Salt & Pepper to taste

Place a handful of baby spinach on 4 chilled, square, medium sized plates.
Carefully peel and cut eggs into quarters.
Place each quarter on top of spinach on every plate corner.
Slice chilled string beans into small sticks and toss over each plate.
Place 3.5 oz, or 2 tablespoons of drained, Tuna at center of each salad plate. Spread a palm sized portion of pitted Kalamata olives onto each plate.
Cut and quarter 2 the cooked and cooled fingerling potatoes for each plate and place around tuna in center.
Crack pepper over salad and drizzle with dressing.

Raspberry Spinach Salad:

Serves 4

1 Small Container Baby spinach
1 Small container of Crumbled, Feta Cheese
1 Container of Fresh Raspberries
3 Tablespoons walnut pieces
1 Bottle of sweet Raspberry Salad Dressing. There is a great variety of pre-made dressings available at your local supermarket.

Place a handful of Baby spinach onto each medium sized round plate.
Sprinkle a palm sized portion of crumbled feta with you fingers over the spinach.
Sprinkle a palm sized portion of the walnut pieces over each plate.
Drizzle raspberry dressing over each salad.
Throw a handful of fresh raspberries over each salad.

Caprese Salad

Serves 4

1 10oz log of fresh mozzarella in water.
2 Vine ripened tomatoes
8 Fresh Basil leaves
1 Tablespoon Virgin olive oil
1 16oz bottle of Balsamic vinegar
Fresh Cracked pepper.

Pour the entire contents of the Balsamic vinegar into a small uncovered sauce pan. Let simmer under low heat for 1 to two hours until it reduces and becomes syrupy.
Allow to cool overnight.

Cut tomatoes in to ¼ inch slices.
Cut Fresh Mozzarella into ¼ inch slices
On a rectangular plate, layer tomato slices and mozzarella slices by alternating one on top of the other in a nice neat row.
Chop Basil leaves into long thin strips and center layer over tomato and mozzarella.
Drizzle olive oil.
Drizzle chilled balsamic syrup.


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