Salmon Salad Niçoise
Description
Salmon Niçoise salad is a beautiful main dish salad featuring flaked salmon with classic Niçoise ingredients of green beans, potatoes, and hard-boiled egg.
Ingredients
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1 tablespoon sherry vinegar
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1 tablespoon freshly squeezed lemon juice
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1/2 teaspoon Dijon mustard
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1/2 clove garlic, minced
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3 tablespoons extra-virgin olive oil
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salt and freshly ground black pepper to taste
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1/2 pound small red potatoes, cubed
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1/2 (10 ounce) bag haricot verts or tender young green beans
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1/2 medium green bell pepper, cut into thin strips
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7 leaves Bibb lettuce
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8 pitted Kalamata olives, halved lengthwise
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1 cup cherry tomatoes, halved lengthwise
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1 tablespoon extra-virgin olive oil
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salt to taste
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5 ounces cooked salmon, flaked
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1 large hard-boiled egg
Directions
1
To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.
2
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
3
Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
4
Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.
5
Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
6
Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.