This is a recipe I love to make in the summer for entertaining because it looks fabulous on a big platter. Plus, it tastes absolutely delicious and is super easy to make and serve.
I prefer to make my niçoise with salmon rather than tuna simply because I think salmon tastes better and tends to contain lower levels of toxic mercury than tuna (though I do love a good tuna sandwich now and then).
This salad is especially amazing if you can make it with organic bounty from your garden or the local farmer's market.
Homemade Salmon Niçoise Salad
- ½ pound wild-caught salmon, cut into four pieces
- 2 cups boiled potatoes
- 2 cups green beans, blanched
- 2 cups tomatoes, fresh and sliced
- 4 hard-boiled eggs
- 2 cups lettuce (any type)
- ½ cup niçoise olives
- 2 sprigs fresh thyme
- 1 Tablespoon white wine vinegar
- 3 Tablespoons extra-virgin olive oil
- ¼ teaspoon Dijon mustard
- 1 shallot, finely chopped
- 1 teaspoon lemon zest (optional)
- Sea salt and freshly ground pepper to taste
1. Wash the lettuce.
2. Assemble on a platter from the bottom up: the lettuce, boiled potatoes, blanched green beans, tomatoes, quartered hard-boiled eggs, and niçoise olives.
3. Over high heat in a cast-iron skillet, sauté the salmon, skin side down. When the skin is crispy and the salmon is mostly done (after about 4 minutes), either turn it over until browned or cover and let it steam until perfectly cooked. (You can also poach the salmon.)
4. While the salmon is cooking, add the vinaigrette ingredients to a bowl and whisk together.
5. Once done, place the salmon on top of the other ingredients on your salad platter.
6. Drizzle the vinaigrette over the salad and serve.
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com