Nicoise Salad with Salmon

Aliza Stern, culinary producer shares with us this salad recipe very complete and sophisticated.

Ingredients

For the dressing

• 3 tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 Tbsp. shallot, finely chopped
• 1/2 tsp. dried parsley
• 1/3 cup olive oil

For salad

• 2 cups salmon, cooked (leftover from another meal)
• 1 cup small yellow potatoes, cut into 4
• 1 cup beans
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 2 cups romaine lettuce
• 2 boiled eggs, cut into 4
• 2 tbsp. fresh dill, chopped
• salt and pepper to taste

Preparation

For the dressing, combine all ingredients in a bowl using a whisk. Put potatoes in medium saucepan and cover with cold water. Season well with salt and bring to boil. Lower the heat to low and cook 15-20 minutes until potatoes are tender and can be pierced with a fork. When potatoes are ready, remove from water. In the same pot of boiling water, add beans and cook 4-5 minutes. When ready, soak in a bowl of ice water to cut the cooking process. In a bowl, combine the remaining ingredients salad. Add potatoes and beans. Add dressing and mix well.

Servings: 5

Preparation time:  20 min

Cooking time:  10 min

Ready in:  30 min

Country:  France

Season / Occasion: All year

Main ingredient:  Vegetables