Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Smoked Salmon Nicoise Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Smoked Salmon Nicoise Salad

from Smoked Salmon Nicoise with Peach & Summer Squash Quinoa, the Week of July 21, 2013.
View the next recipe for this meal.

Any fish goes well with this salad, but Wild Smoked Salmon is so simple that this salad is just a tad easier with a lovely smoky flavor too. Substitute asparagus for the green beans if they are more readily available.

Ingredients

  • 2 eggs
  • 4 potatoes, red or yukon gold
  • 1 cup green beans
  • 4 cups lettuce
  • ½ cup cherry tomato, or half the amount of sun-dried tomatoes
  • 1 tablespoon dijon mustard
  • tablespoon white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • ¼ cup kalamata olives, or nicoise olives
  • 4 ounces smoked salmon

Serving Size: 2 People



 

Preparation Instructions

Cook the hard boiled eggs in a small pot of water. Bring up to a boil. Reduce to a simmer, cover with a lid and simmer low for 10-12 minutes. Drain off the hot water and run cold water over the eggs until cool.

Cut any large potatoes to be about the same size as the smallest one. Place the red potatoes in a large pot of cold water. Bring up to a boil. Reduce to a simmer until the potatoes are tender and easily pierced with a fork. Remove and bring the water back up to a boil.

Trim the green beans and prepare a bowl of ice water. Blanch the beans in the same boiling water used for the potatoes.

While everything cooks, wash and dry the lettuce and cherry tomatoes (or chop the sun-dried tomatoes if using instead).

Whisk together the Dijon and vinegar. Slowly beat in the olive oil until a thick creamy dressing is formed. Season with salt & pepper.

Arrange the lettuce on a plate. Cut the potatoes and peeled hard boiled eggs into wedges. Place each salad item in a small pile throughout the lettuce, the potatoes, egg wedges, green beans, olives, tomatoes, and finish with a pile of the smoked salmon in the middle.

Drizzle everything with the dressing. Serve immediately.