Salmon Niçoise salad is a beautiful main dish salad featuring flaked salmon with classic Niçoise ingredients of green beans, potatoes, and hard-boiled egg.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
423 Calories
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
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 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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
