Don’t let the many steps in this recipe put you off. None of them are hard work and it’s a lovely salad to have on the patio during sunny weather.
Salmon is more readily available where I live, but if you’d rather go the traditional route, use fresh tuna.
(oops, the picture above was taken before I put the salmon on the platter! Sorry.)
Salmon Salad Nicoise
For the Salad:
1 big bunch of Water Cress or Butter Lettuce
1lb. Fingerling or baby potatoes (cooked)
1 bunch (about 20 beans) Fresh green beans (cooked)
4 large Eggs (hard-boiled and peeled)
2 4oz. Salmon Portions
1/2 cup Nicoise or Greek Olives
3 medium-sized Tomatoes
1/2 to 1 cup Vinaigrette
For the Vinaigrette:
1/2 cup Champagne or red wine vinegar.
1 cup Olive Oil
2 teaspoons Dijon mustard
Salt & Pepper
Pinch of Sugar
1 tablespoon Mixed Fresh Herbs (parsley, tarragon, mint, dill, rosemary, thyme etc.)
Fill container with all of the above ingredients and whisk until well combined. Pour over Salmon Salad Nicoise.
For the potatoes & green beans & eggs:
Separately, boil the potatoes greens beans and eggs until the potatoes and eggs are cooked through and the green beans are tender crisp.
For the salmon:
Grill or saute the salmon until it is seared and golden on the outside and medium on the inside. About 3 minutes a side.
Dice the salmon, cut the potatoes in half lengthwise and quarter the eggs. Arrange all the ingredients on a platter in little piles and pour the vinaigrette over everything.
To serve, allow guests to fill their plate with a little of each thing and serve with baguette.
Kathleen Rear 