Niçoise Salad With Salmon
This vibrant Nicoise Salad features tender seared salmon, boiled potatoes, crisp green beans, and a flavorful vinaigrette. Paired with endive, eggs, and olives, this salad is a delightful medley of textures and flavors. Perfect for a satisfying and nutritious meal.
— Constant Cookbook
Ingredients
- 1 shallot, minced
- 3 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/4 tsp. plus 1 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup plus 2 Tbs. olive oil
- About 15 small boiling potatoes, quartered
- 1/2 lb. slender green beans, trimmed
- 1 1/2 lb. salmon fillet, cut crosswise into 4 equal
- slices
- 4 large or 6 small heads Belgian endive, ends
- trimmed, endive cut lengthwise into slivers
- 4 hard-cooked eggs, quartered
- 8 to 12 anchovy fillets, soaked for 5 minutes in
- warm water and patted dry (optional)
- 1/4 cup Niçoise olives, pitted
Instructions
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the shallot, vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/2 cup olive oil until smooth.
- <b>Cook the vegetables</b>
- Bring a large saucepan of water to a boil over high heat. Add the potatoes and the 1 Tbs. salt and cook until tender, about 7 minutes. Add the green beans during the last 3 minutes of cooking. Drain the vegetables, rinse under running cold water until no longer warm and drain again. Add to the vinaigrette and toss to coat evenly.
- <b>Sear the salmon and assemble the salad </b>
- Preheat a large fry pan over high heat. Brush both sides of the salmon slices with the 2 Tbs. oil and season generously with salt and pepper. Place the salmon in the hot pan and sear without moving the slices for about 2 minutes. Turn and sear again without moving for about 2 minutes more. Reduce the heat to medium and cook, turning once, until firm to the touch but still slightly pink on the inside, 2 to 4 minutes more. Transfer to a plate.
- Add the endive to the bowl with the vegetables and toss to coat with the vinaigrette. Arrange on plates. Place a slice of salmon in the center of each salad. Arrange the eggs, anchovies and olives over and around the salads, and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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