Ingredients
- 500g Nadine potatoes, scrubbed, cut into even sized chunks
- 200g Wild Smokehouse salmon
- I can cannellini beans, rinsed and drained
- 1/3 cup olive oil
- Sea salt and black pepper
- 1/4 cup mixed chopped herbs, such as parsley, chives, or dill
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 -3 cups mesculin or rocket
- 2 hard-cooked eggs, cut in half
- 1/4 cup pitted Kalamata olives
Salmon Nicoise Salad
Method
- Place the potatoes in a large saucepan of water and bring to a boil
- Reduce heat, cover, and simmer until fork-tender
- Drain and remove from pot
- In a medium bowl, whisk together the herbs, mustard, lemon juice, ⅓ cup oil and ¼ teaspoon salt
- Set aside
- Arrange the cooled potatoes with the lettuce and cannellini beans on a platter
- Top with the flaked salmon, eggs, and olives
- Drizzle with the dressing
Comments
Thanks to Wild Smokehouse for the salmon used in the demonstration at the market, to Agreeable Nature for the eggs, and to Ettrick Gardens for the potatoes
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