Salmon Nicoise Salad

Name: Salmon Nicoise Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 20 pieces Red Potato (20 small red potatoes); 3 pieces Egg (3 eggs); 2 pieces Smoked Salmon (2 fillets (300g) smoked salmon); 2 cup Green Beans (2 cups green beans, ends chopped); 1 cup Cherry Tomato (1 cup cherry tomatoes, sliced); 1 piece Cucumber (1 cucumber, peeled and sliced); 1 piece Avocado (1 avocado, sliced); 1 cup Olives (1 cup mixed olives); 6 pieces Radishes (6 radishes, sliced); ¼ cup Extra Virgin Olive Oil (¼ cup extra virgin olive oil); ½ cup Basil (½ cup basil leaves); 3 pieces Anchovies (3 anchovies); 1 piece Lemon Juice (1 lemon, juiced); 1 clove Garlic (1 clove garlic, crushed); 3 pieces Scallion (3 spring onions, chopped); 2 tbsp Red Wine Vinegar (2 tbsp red wine vinegar); 0 pieces Table Salt (Salt and pepper, to taste)

Salmon Nicoise Salad - Salads (European)

45 minEuropean

Servings4

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Dairy Free
Pescatarian

Steps

1Prepare the dressing by placing all ingredients in a blender or small food processor and blend until combined.
2Bring a large pot of water to the boil and season with salt. Add the potatoes and cook for about 14 minutes or until tender. At the last minute, throw in the green beans and cook for about 45 seconds. Drain and place the potatoes and green beans in an ice bath to prevent further cooking.
3To boil the eggs, heat a small pot filled with water and bring to a boil. Gently drop in the eggs and let them boil for 7 minutes. After cooking, plunge them in a bowl of room temperature or cold water to stop the cooking process.
4Assemble the salad by placing all ingredients on a serving platter and spoon over dressing. Season with salt and pepper and an extra drizzle of olive oil if desired.