Salade Niçoise au Saumon
Niçoise Salad with SalmonFresh and sunny, this traditional South of France salad will evoke memories ofthose delicious meals served in bistros on the shore of the Mediterranean Sea.
Ingredients
- Salt
- 2 hard boiled eggs
- ½ lb. of cherry tomatoes cut into 4 pieces
- 12 black olives
- 2 Tbsp. of capers drained
- ½ lb. of gold potatoes
- ½ lb. of French green beans
- 1 can 7½ oz. of salmon, drained
- 1 head of lettuce
- 8 anchovy fillets cut in half lengthwise
- For the vinaigrette:
- ½ cup of olive oil
- 2 Tbsp. of white wine vinegar
- 1 tsp. of Dijon mustard
- 1 garlic clove crushed
- Salt & pepper freshly grounded
- 1 Tbsp. of chopped parsley
Instructions
- Cook the potatoes in salted water for 15 minutes.
- Allow to cool completely.
- Cook green beans for about 8 minutes (or until tender).
- Cool down by placing in cold water.
- Cut the cool potatoes and the eggs into quarters.
- Place the potatoes, eggs, green beans, salmon, and tomatoes in a bowl.
- Mix all vinaigrette ingredients in a jar and shake vigorously.
- Pour 2 Tbsp. of vinaigrette on the potato salad and mix gently.
- Lay the lettuce on a service plate, and place the potato salad on top of the lettuce
- Garnish with olives, anchovies, and capers.
- Pour the remaining vinaigrette over the potato salad.