Name: Salmon Salad Niçoise
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: Sherry vinegar - 1 tablespoon; Freshly squeezed lemon juice - 1 tablespoon; Dijon mustard - ½ teaspoon; Garlic, minced - ½ clove; Extra-virgin olive oil - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Small red potatoes, cubed - ½ pound; Haricot verts or tender young green beans - ½ (10 ounce) bag; Green bell pepper, cut into thin strips - ½ medium; Bibb lettuce (Optional) - 7 leaves; Pitted Kalamata olives, halved lengthwise - 8; Cherry tomatoes, halved lengthwise - 1 cup; Extra-virgin olive oil - 1 tablespoon; Salt to taste - 1 tablespoon; Cooked salmon, flaked - 5 ounces; Hard-boiled egg - 1 large

Ingredients for - Salmon Salad Niçoise

1. Sherry vinegar 1 tablespoon

2. Freshly squeezed lemon juice 1 tablespoon

3. Dijon mustard ½ teaspoon

4. Garlic, minced ½ clove

5. Extra-virgin olive oil 3 tablespoons

6. Salt and freshly ground black pepper to taste 3 tablespoons

7. Small red potatoes, cubed ½ pound

8. Haricot verts or tender young green beans ½ (10 ounce) bag

9. Green bell pepper, cut into thin strips ½ medium

10. Bibb lettuce (Optional) 7 leaves

11. Pitted Kalamata olives, halved lengthwise 8

12. Cherry tomatoes, halved lengthwise 1 cup

13. Extra-virgin olive oil 1 tablespoon

14. Salt to taste 1 tablespoon

15. Cooked salmon, flaked 5 ounces

16. Hard-boiled egg 1 large

How to cook deliciously - Salmon Salad Niçoise

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.

5 . Stage

Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.

6 . Stage

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.