Salmon Salad Niçoise

There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.

• 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
• ½ clove garlic, minced
• ½ teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar
• ½ pound small red potatoes, cubed
• ½ (10 ounce) bag haricot verts or tender young green beans
• ½ medium green bell pepper, cut into thin strips
• 7 leaves Bibb lettuce (Optional)
• 8 pitted Kalamata olives, halved lengthwise
• 1 cup cherry tomatoes, halved lengthwise
• 5 ounces cooked salmon, flaked
• 1 large hard-boiled egg

Recipe Instructions

Step 1

Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.

Step 2

Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.

Step 3

Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.

Step 4

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

Step 5

Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. 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

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 7

Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.

Step 8

Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.