Salmon Niçoise Salad with Green Olive Vinaigrette
Yield: 4 servings
Total Time: 25 minutes
For the salad
1 bunch haricots verts or green beans
1 tablespoon olive oil
1/2 teaspoon sea salt
1 bunch of asparagus
1 small head butter lettuce
1 large heirloom tomato, sliced
5 small roasted and peeled baby beets, sliced
1 can salmon, drained
1/4 cup Kalamata olives
2 tablespoons capers
For the dressing
Prepare the salad
Fill two small sauce pans with water and bring to a boil over medium-high heat. Place the eggs in one pan and let boil for 6 1/2 minutes. Drain, and run cooked eggs under water to stop cooking process. Peel eggs and discard shells.
In the other sauce pan, blanch the haricots verts 4 minutes. Drain and run under cold water.
In a skillet over medium-high heat, place olive oil and salt. Place in asparagus, turn to coat in oil, and roast in pan 5 minutes until cooked through and slightly crispy.
Arrange lettuce on a platter, and arrange eggs, haricots verts, asparagus, tomatoes, and beets in sections over lettuce along with the salmon. Sprinkle on olives and capers.
Make the dressing
To make the dressing, mix together chopped shallot and olives with red wine vinegar, honey, and olive oil. Drizzle dressing over salad to serve.
Photo credit: Paul Delmont