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

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.