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Nicoise salad with salmon
Nicoise salad with salmon
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 5 free-range eggs
  • 8 small waxy potatoes (pink fir or kipfler), peeled
  • 200g baby French beans, trimmed
  • 1 garlic clove
  • 2 anchovy fillets
  • 11.80 gm Dijon mustard
  • 1 lime, juiced
  • 250ml (1 cup) extra virgin olive oil, plus extra to brush
  • 4 (about 120g each) salmon fillets
  • 20ml (1 tbsp) balsamic vinegar
  • 20 cherry tomatoes, halved
  • 12 nicoise olives (small black olives)
  • 40.00 ml chopped fresh chives
Instructions:
  • - Simmer four eggs in cold water until perfectly cooked, about five minutes. Peel once they have cooled. - Boil potatoes in salted water until tender, about 8-10 minutes. Allow to cool before slicing. - Quickly blanch beans in boiling salted water for one minute. Refresh in cold water once they are done.
  • Combine the raw egg, garlic, anchovies, mustard, lime juice in a food processor. Gradually pour in 150ml oil with the motor running until thickened. Set aside.
  • Preheat the barbecue to high heat. Brush the salmon with oil, season, and cook for 2 minutes on each side until crispy on the outside but still rare inside. Mix the remaining oil and vinegar, then season it. Quarter the eggs and place them in a bowl. Combine tomato, beans, potatoes, olives, and half of the chives in the same bowl. Drizzle with the oil and vinegar mixture and toss to combine. Divide the mixture between bowls, break the salmon into pieces, and add to each serving.
  • Drizzle the dressing over the dish and garnish with the remaining chives and black pepper.

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