Salad Nicoise
Description
This elegant Salad Nicoise captures the essence of French Riviera cuisine with a harmonious balance of textures and flavors. Tender poached salmon provides a rich, flaky contrast to the crisp-tender green beans and hearty quartered new potatoes. The dish is anchored by a bed of torn mixed greens and juicy Roma tomato wedges, all tied together with a bright, zesty dressing made from white wine vinegar, lemon juice, and olive oil. A touch of fresh thyme and a briny kick from capers elevate the simple ingredients into something sophisticated.Ingredients
Directions
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Place the quartered potatoes in a small saucepan, cover with water, and boil until tender but still firm, about 8-10 minutes.
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Drain the potatoes well and set aside to cool slightly.
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Trim the ends off the green beans and blanch them in boiling water for 2-3 minutes until bright green and crisp-tender.
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Immediately transfer the green beans to an ice bath or run under cold water to stop the cooking process, then drain.
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Poach the salmon fillet in a small skillet with a splash of water and a lid for 3-4 minutes until opaque and flakes easily with a fork.
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Flake the cooked salmon into large chunks and set aside.
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In a small bowl, whisk together the white wine vinegar, lemon juice, olive oil, snipped thyme, sugar, and garlic salt to create the dressing.
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Arrange the torn mixed greens on a plate or in a bowl.
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Top the greens with the warm potatoes, green beans, flaked salmon, and tomato wedges.
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Drizzle the prepared dressing over the salad components.
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Scatter the drained capers over the top.
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Serve immediately while the potatoes and salmon are still warm.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 294.1kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 2.5g13%
- Cholesterol 41.2mg14%
- Sodium 93.0mg4%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 4.9g20%
- Sugars 3.5g
- Protein 20.6g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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