Chef Ani Robaina from the Pond House Cafe in West Hartford is showing us how to make a delicious Nicoise salad with a citrus vinaigrette. To find a menu and more information visit

Pond House Nicoise Salad


5oz Cold poached Salmon

Mixed Greens

Marinated Asparagus

Blood Orange Segments

Grapefruit Segments

Nicoise Olives

Hard Boiled Egg - halved

Mixed Citrus Vinaigrette

1 cup grapefruit juice

¼ cup lemon juice

¼ - ½ cup of orange juice

Splash of rice wine vinegar

1 cup of olive oil

Salt and Pepper to taste

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