Salmon Niçoise Salad Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
For the salad
8 ounce salmon fillet, or one 7 ounce can
Handful of haricot vert green beans, fresh or frozen
4 eggs
1 cup cherry tomatoes, halved
4 handfuls mesclun greens salad mix
For the dressing
4 shallots, finely chopped
White wine or champagne vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
1/2 cup olive oil
2-3 tablespoons chopped parsley
Salt and pepper
Directions
In a small bowl, combine chopped shallots with the vinegar until just covered. Set aside. Bring a small pot of water to boil, then cook the eggs, lowering them gently in, for 7-8 minutes. Remove and run under cold water until cool enough to peel. Steam the green beans over a couple inches of water until just tender, then remove them with tongs to a bowl of ice water to shock. Add the salmon fillet and steam it until just opaque in the center. Alternatively, you can boil the beans and poach the salmon. In the meantime, pour away 3 tablespoons of the vinegar from the shallots into a bowl to make the dressing. Add the Dijon, garlic, and a good pinch of salt. Add the oil in a very slow stream, whisking constantly. Taste occasionally for acidity, and stop adding the oil when the dressing is right. Add the parsley and stir well. Toss the beans and mesclun greens with the dressing, then transfer to serving bowls. Slice the eggs and lay them on the greens, along with the tomatoes. Scatter the salmon over everything. Shower it all with black pepper. Serve while the salmon and eggs are still just warm.