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Niçoise Salad with Salmon

Niçoise Salad with Salmon
Niçoise Salad with Salmon is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One serving contains 1115 calories, 66g of protein, and 46g of fat. This recipe covers 65% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, slender beans, niçoise olives, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

1
Make the vinaigrette
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VinaigretteVinaigrette
2
In a large bowl, whisk together the shallot, vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/2 cup olive oil until smooth.Cook the vegetables
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VegetableVegetable
Olive OilOlive Oil
MustardMustard
ShallotShallot
VinegarVinegar
PepperPepper
SaltSalt
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WhiskWhisk
BowlBowl
3
Bring a large saucepan of water to a boil over high heat.
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WaterWater
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Sauce PanSauce Pan
4
Add the potatoes and the 1 Tbs. salt and cook until tender, about 7 minutes.
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PotatoPotato
SaltSalt
5
Add the green beans during the last 3 minutes of cooking.
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Green BeansGreen Beans
6
Drain the vegetables, rinse under running cold water until no longer warm and drain again.
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VegetableVegetable
WaterWater
7
Add to the vinaigrette and toss to coat evenly.Sear the salmon and assemble the salad
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VinaigretteVinaigrette
SalmonSalmon
8
Preheat a large fry pan over high heat.
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Frying PanFrying Pan
9
Brush both sides of the salmon slices with the 2 Tbs. oil and season generously with salt and pepper.
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Salt And PepperSalt And Pepper
SalmonSalmon
Cooking OilCooking Oil
10
Place the salmon in the hot pan and sear without moving the slices for about 2 minutes. Turn and sear again without moving for about 2 minutes more. Reduce the heat to medium and cook, turning once, until firm to the touch but still slightly pink on the inside, 2 to 4 minutes more.
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SalmonSalmon
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Frying PanFrying Pan
11
Transfer to a plate.
12
Add the endive to the bowl with the vegetables and toss to coat with the vinaigrette. Arrange on plates.
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VinaigretteVinaigrette
VegetableVegetable
EndiveEndive
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BowlBowl
13
Place a slice of salmon in the center of each salad. Arrange the eggs, anchovies and olives over and around the salads, and serve.
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AnchoviesAnchovies
OlivesOlives
SalmonSalmon
EggEgg
14
Serves 4.Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
DifficultyMedium
Ready In28 m.
Servings4
Health Score100
Dairy FreeGluten FreeVery Healthy
CuisinesMediterraneanFrenchEuropean
DietsGluten FreeDairy FreePescatarian
Dish TypesSalad
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