Salmon Salade Niçoise
Salmon Salade Niçoise
If you prefer to use tuna in this salad,choose oil-packed tuna, which tastes more like the tuna in Nice.
Ingrediënten
- 8 small red potatoes scrubbed with the skins on
- ½ teaspoon salt
- 1 cup green beans trimmed
- 1 head Boston or 2 heads Bibb lettuce
- ¼ cup olive oil
- 1 teaspoon Dijon-style mustard
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 small shallot minced
- 2 hard-cooked eggs peeled and quartered
- 1 cup grape tomatoes halved lengthwise
- 1 can 8 ounces salmon
- ¼ cup Niçoise olives
Instructies
- Place the potatoes in a small pan with the 1/2 teaspoon of salt.
- Bring the water to a boil, and cook the potatoes at high heat for 10 minutes or until almost tender.
- Meanwhile, cut the green beans into 1-inch lengths.
- Add the green beans to the potatoes and cook another 5 minutes or until the potatoes are tender and the green beans are crisp-tender.
- Drain the vegetables well.
- While the potatoes are cooking, separate the lettuce into individual leaves, rinse under cold running water, and pat dry.
- Also prepare the dressing while the potatoes cook.
- Whisk together the olive oil, mustard, vinegar, 1/4 teaspoon each salt and pepper in a cup or small bowl.
- Stir in the shallot.
- Arrange the lettuce leaves on 2 serving plates.
- Cut the potatoes into quarters.
- Place half the potatoes on each of the two plates in a wedge to take up one quarter of the plate.
- Place half the green beans on each plate taking up a second quarter.
- Then add the egg pieces to each plate for a third quarter.
- The tomatoes take the last quarter.
- Spoon half the salmon in the center of each plate, over the vegetables and eggs.
- Sprinkle half the Niçoise olives over each serving.
- Pour the dressing over each salad or pass separately.
- Vary It!
- Substitute cooked, leftover salmon or tuna steak for the canned salmon.
- A half to one cup of fresh salmon or tuna makes one serving.
