Salmon Salad Niçoise

Salmon Niçoise salad is a beautiful main dish salad featuring flaked salmon with classic Niçoise ingredients of green beans, hard-boiled egg, and potatoes.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 423 Calories

Ingredients

• salt to taste
• salt and freshly ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar
• 8 pitted Kalamata olives, halved lengthwise
• 1 cup cherry tomatoes, halved lengthwise
• 5 ounces cooked salmon, flaked
• 1 large hard-boiled egg
• 0.5 teaspoon Dijon mustard
• 0.5 clove garlic, minced
• 0.5 pound small red potatoes, cubed
• 0.5 (10 ounce) bag haricot verts or tender young green beans
• 0.5 medium green bell pepper, cut into thin strips
• 7 leaves Bibb lettuce

Recipe Instructions

Step 1

Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.

Step 2

Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.

Step 3

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.

Step 4

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.

Step 5

Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.

Step 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.