Prep time: 30 minutes (after cooking vegetables)
Serves 4
Salade Nicoise is a salad that originated in the city of Nice, located on France's southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!
Ingredients:
8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled
Lemon Vinagrette (recipe follows)
Potatoes, green beans and eggs can be cooked up to a day ahead and refrigerated. When ready to serve, cut potatoes in half; cut green beans in half crosswise; and slice eggs into thirds. Set aside.
Divide the arugula and lettuce or salad greens evenly among four dinner plates. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.
Drizzle vinaigrette over salads and serve immediately with white wine such as Bordeaux, Pinot Grigio or Viognier.
Lemon Vinaigrette:
1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper
In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard. Slowly whisk in the oils until dressing begins to emulsify. Stir in the salt and pepper. Taste and adjust seasonings. Use immediately or refrigerate up to one day.
Text and Photographs © Nancy Real 2010
