Martini Salad Recipe

Patricia Williams, the Executive Chef at NYC'S Nios restaurant
  • 1 cup crème fraiche
  • Juice and zest of 2 lemons
  • 1 tablespoon gin
  • 1 tablespoon dry vermouth
  • 1 teaspoon ground juniper berry
  • 2 tablespoons heavy cream
  • 2 teaspoons salt
  • 2 grinds of fresh pepper
  • 1 lb. washed frisee lettuce
  • 12 pickled cocktail onions
  • 1 teaspoon ground juniper berry
  • 12 large martini olives
  • ¼ cup blue cheese
  • 2 tablespoons heavy cream

Place the crème fraiche, lemon, gin, vermouth, juniper, heavy cream, salt and pepper in a large bowl and mix well. Add the frisee and toss until coated. Set aside. In a small bowl, toss the cocktail onions with the juniper. Set aside. In another small bowl, combine the blue cheese and cream. Stuff the olives. Divide the salad into four salad bowls. Add three onions and three olives to each serving.

Published on July 8, 2010
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