Salmon Nicoise Salad
TIP: To soft-cooked eggs, with a spoon, gently place each egg in a medium pot of boiling water. Bring to a boil for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water, and ice cubes; let stand until the eggs are completely cooled. Always peel under cold running water!Salmon Nicoise Salad is an elegant healthy salad using leftover salmon and crispy vegetables! Add soft-cooked eggs with favorite dressing!
Ingredients
- Fresh lettuce greens , frisee, fresh garden greens, or arugula
- Leftover salmon, left in chunks
- Cooked green beans, blanched
- Cherry tomatoes, sliced in half
- Soft cooked eggs, halved
- 1 15 oz can White Northern Beans (or Cannelini beans), drained
- Red onion, thinly sliced
- Green onion, chopped
- Blue Cheese dressing
Or make your own dressing:
- ½ cup mayonnaise
- ¼ cup extra virgin olive oil
- ¼ cup ground mustard
- ¼ cup lemon juice
- 1 tsp dried dill
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- Lay greens in a large bowl or on a platter. Layer leftover salmon and cooked green beans, cherry tomatoes, red onion, and beans on top of the green.
- On a large platter, arrange lettuce, salmon, green beans, beans, eggs, tomatoes, and onion. Optional to add briny capers and pitted olives.
- Serve a bleu cheese dressing (or homemade dressing) topped with green onions on the side.
Make your own dressing:
- In a small bowl, add the salad ingredients and whisk together; set aside.
Notes
Originally posted FEB 2015