Nicoise Salad



Ingredients

Nicoise Salad
Serves 4

Baby Reds, Boiled and Sliced – 1 lb.
Fresh Blanched Haricots Verts or thin Green Beans, trimmed – 10 oz.
Fresh Blanched Asparagus – 12 spears
Hard Boiled Eggs – 4 ea. quartered
White Wine – 2 Tbsp.
Cherry Tomatoes, halved – 8 ea.
Bibb Lettuce or Mixed Greens – 1 head or 12 oz.
Radish, trimmed and quartered – 8 ea.
Salmon Fillet – 1 lb.
Nicoise Olives – ½ cup
Balsamic Vinaigrette- 1 cup

Sprinkle white wine over potatoes and reserve.

Cut cherry tomatoes in half and toss them in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-boiled eggs and radishes.
Sear the salmon and cook until medium in a sauté pan.
Divide the lettuce among four plates. Arrange the potatoes, haricots verts, asparagus, radishes, hard-cooked eggs on top. Pour any juices from the tomatoes into the dressing, and then add the tomatoes to the plates. Drizzle with the dressing and top with the olives. Slice the salmon and divide evenly among the four plates.

Balsamic Vinaigrette

Balsamic Vinegar – ¼ cup
Shallots, minced – 2 Tbsp.
Dijon Mustard – 2 Tbsp.
Fresh Thyme – 1 Tbsp.
Ground Pepper – to taste
Kosher Salt – to taste
Olive Oil – ¾ Cup

Directions

Sprinkle white wine over potatoes and reserve.

Cut cherry tomatoes in half and toss them in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.

Quarter the hard-boiled eggs and radishes.

Sear the salmon and cook until medium in a sauté pan.

Divide the lettuce among four plates. Arrange the potatoes, haricots verts, asparagus, radishes, hard-cooked eggs on top. Pour any juices from the tomatoes into the dressing, and then add the tomatoes to the plates.

Drizzle with the dressing and top with the olives. Slice the salmon and divide evenly among the four plates.