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Salmon Niçoise Salad

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PREP TIME
40 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
2 servings
Lunch Salad French
Salmon Niçoise Salad
Ingredients
  • 1 tablespoon sherry vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 pound small red potatoes, cubed
  • 1/2 (10 ounce) bag haricot verts or tender young green beans
  • 1/2 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
1
To prepare the vinaigrette, combine sherry vinegar and lemon juice in a small bowl; stir vigorously. Mix in minced garlic until well incorporated. Gradually whisk in olive oil, tablespoon by tablespoon, until the mixture is smooth and uniform. Season with salt and pepper to taste; set aside momentarily.
2
Submerge potatoes in a large pot filled with salted water and bring to a rolling boil. Lower the heat to a moderate pace and let simmer for 10 minutes. Add green beans to the pot and continue boiling until they reach a vibrant green color and retain their crisp texture, approximately 5 to 8 minutes.
3
Remove the green beans from the water with a fine-mesh sieve and immediately transfer them to an ice bath to halt the cooking process. Drain the green beans and place them in a large bowl.
4
Drain the potatoes, let them cool slightly, and then slice them in half. Add the sliced potatoes to the bowl with the green beans. Add sliced bell pepper and drizzle the prepared vinaigrette over the vegetables; toss until they are evenly coated.
5
Arrange a layer of lettuce leaves on a serving plate and place the prepared potatoes, green beans, and pepper strips on top. Place olive halves around the salad in an even manner.
6
Gently toss cherry tomatoes with olive oil and salt; arrange them around the plate. Place a fillet of salmon on top of the salad. Slice an egg in half and place one half of the egg on each side of the plate; serve immediately.