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Salmon Salad Niçoise
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Indulge in a stunning Salmon Niçoise salad with flaked salmon, crisp green beans, hearty potatoes, and boiled eggs for a delectable main dish.
Ingredients:
  • 1 tablespoon sherry vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 0.5 teaspoon Dijon mustard
  • 0.5 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 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
  • 8 pitted Kalamata olives, halved lengthwise
  • 1 cup cherry tomatoes, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • salt to taste
  • 5 ounces cooked salmon, flaked
  • 1 large hard-boiled egg
Instructions:
  • In a small bowl, vigorously mix sherry vinegar, lemon juice, Dijon mustard, and minced garlic. Gradually whisk in olive oil one tablespoon at a time until fully incorporated. Season generously with salt and pepper, then set aside for later use.
  • In a large pot, cover potatoes with salted water and bring to a boil. Simmer on medium-low for 10 minutes. Next, add green beans and boil for 5 to 8 minutes until they are bright green and tender crisp.
  • Strain out green beans and immediately submerge in ice water to halt cooking. Once cooled, drain and transfer to a large bowl.
  • Drain the potatoes, let them cool for a bit, then halve them and add to a bowl along with bell pepper. Drizzle the vinaigrette over the salad and toss until everything is mixed well.
  • Place a bed of fresh, crunchy lettuce leaves on a serving plate, then artfully arrange the potatoes, green beans, and pepper strips on top. Finally, garnish the salad by evenly scattering vibrant olive halves around.
  • Gently coat sliced cherry tomatoes in a drizzle of olive oil and a sprinkle of salt; arrange them elegantly around the plate. Top with salmon and place a halved egg on each side of the plate. Serve and enjoy.

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