Salad Niçoise
A classic French salad with salmon, roasted potatoes, nicoise olives and plenty of vegetables.
Servings: 4
Ingredients
- 8 ounces of salmon
- 4 large eggs, soft boiled
- 8 ounces of baby purple potatoes
- 5 ounces of heirloom tomatoes
- 1/3 cup of pickled red onions
- 6 ounces of fresh green beans, trimmed
- 4 ounces of niçoise olives (or substitute with kalamata olives)
- 2 tablespoons of capers, drained
- 3 cups of baby arugula
- olive oil
- your favorite seasoned salt or spice blend
- salt and black pepper
- 1/2 cup lemon vinaigrette (optional)
- fresh parsley, finely chopped (garnish)
Instructions
- Preheat your oven to 400 degrees
- Slice the purple potatoes into bite sized cubes and place them onto a parchment lined baking sheet
- Drizzle the potatoes with olive oil and season generously with seasoned salt
- Roast the potatoes for 20-25 minutes in a 400 degree oven or until tender
- Pat your salmon filets dry with paper towels and then season generously with seasoned salt
- Place a skillet over medium heat, add a splash of olive oil and place the seasoned salmon flesh side down into the skillet
- Cook the salmon for 3-4 minutes or until the flesh side forms a nice crust and then gently flip the salmon and cook to your desired level of doneness
- Add 4 large eggs into a saucepan and cover with cold water
- Bring the water to a boil, turn off the heat, cover the saucepan and let the eggs sit on the burner for 6 minutes
- After 6 minutes, transfer the eggs into a bowl of ice water to cool
- Assemble the salad artistically or toss all of the ingredients together in a large bowl
- Sprinkle lightly with salt. black pepper and some finely chopped fresh parsley
- Serve warm or at room temperature