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NICOISE SALAD

Nicoise Salad with Dijon Caper Vinaigrette

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Prep Time 10 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine French
Servings 4

Ingredients
  

For the Dressing

  • 1 tablespoons finely chopped shallot
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon capers
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin olive oil

For the Salad

  • ½ pound green beans trimmed
  • 3 cups of lettuce I used Arugula and Romaine
  • 1 pint tomatoes sliced in half
  • 2 hardboiled eggs
  • ¼ cup green olives I use castronovo and Kalamata
  • ½ cup mixed fresh herbs such as tarragon, chives, mint, basil and parsley

For the Potatoes

  • 1/2 pound baby potatoes
  • 2 tbsp Olive oil
  • Salt and Pepper

For the Salmon

  • 4 7-8oz Salmon fillets
  • 2 tsp paprika
  • 1 tsp garlic power
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tbps olive oil
  • 1 tsp salt
  • 1/2 tsp freshly cracked pepper

Instructions
 

For the Salmon

  • In a mixing bowl whisk together paprika, garlic powder, onion powder, cayenne pepper, thyme and oregano.
  • Drizzle the olive oil over the salmon and sprinkle mixture evenly over tops of salmon fillets.
  • Bake the salmon in a 375 degree oven for about 15 minutes or until cooked through.

For the Potatoes

  • Boil the potatoes until fork tender.
  • Drain the potatoes and place on a well oiled cookie tray. Toss them with some more olive oil, salt and pepper.
  • Bake the potatoes in a 425 degree oven for 20-25 minutes or until crispy.

For the dressing

  • Add all ingredients but the olive oil to a bowl. Mix well. Then slowly add the olive oil while whisking. Pour the dressing in a mason jar and mix well before adding to the salad.

Assemble the Salad

  • Cook the potatoes and salmon first. Set aside while assembling the salad.
  • Arrange the greens and herbs on a large serving platter. Drizzle about a teaspoon of dressing over the leaves.
  • Add the potatoes in a cluster on the edge of the platter on top of the lettuce and drizzle lightly with dressing.
  • Arrange the green beans, tomatoes, olives and eggs on top of the greens.
  • Add the salmon to the platter.
  • Serve the salad with additional dressing on the side.