SALMON NICOISE
This is great for lunch or dinner. Packed full of flavours and textures, this salad focuses on salt, fat, acid & heat. With a glass of rose in hand, you have the perfect summer al fresco meal.
SERVES 4
INGREDIENTS
4x 7 oz salmon filet (or chicken breast or shrimp)
Big handful of baby potatoes
1 shallot, finely diced
1 bunch of fresh basil
1 bunch of chives
½ cup kalamata olives
4 eggs
1 ripe avocado
1 cup green beans or asparagus
4 cup baby gem, romaine, arugula or frisee lettuces
4 radishes
1 cup cherry tomatoes (on the vine if possible)
1 cup olive oil
½ cup sherry vinegar (or red wine vinegar)
1 tbsp Dijon mustard
1 tsp maple syrup, the good stuff
Kosher salt & freshly cracked black pepper
DIRECTIONS
Preheat your oven to 250 degrees.
Bring a small pot of water to a boil and add in your baby potatoes, cook until fork tender.
Right before the potatoes are done, add in the green beans to blanch for 2-3 minutes.
Shock in a cold-water ice bath to preserve the colour.
When the potatoes are still warm, slice gently in half and toss in 2 tbsp of salad dressing.
Bring another small pot of water to a boil, we are going to soft boil the eggs, so they are nice and jammy, approx. 6 1/2 minutes. Chill for two minutes in an ice bath before peeling.
Thinly slice radishes.
Chiffonade basil.
Finely chop shallots.
Pit kalamata olives.
Roast salmon with salt & pepper at 250 for 15-20 minutes or until desired doneness.
Slice avocado.
Make the dressing, diced shallot, vinegar, olive oil, Dijon, maple syrup, salt and pepper. Add in 1 tsp of chives and 1 tsp of basil. Optional to also add in 1 tsp of garlic.
Assemble salad, serve and enjoy.