Niçoise salad with smoked salmon

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 506, total fat 34 G., saturated fats 6 G., proteins 19 G., carbohydrates 32 G., fiber 7 G., cholesterol 205 mg, sodium 1084 mg, sugar 5 G.

Niçoise is a classic French salad originating from Nice. It traditionally includes fresh vegetables, hard-boiled eggs, olives, anchovies, and olive oil, but many chefs also add boiled potatoes, green beans, and tuna, which many now consider essential to a Niçoise. In her recipe, Molly Yeh replaced the tuna with smoked salmon. The result was just as delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g rainbow fingerling potatoes, quartered
1/4 tbsp. + 2 tbsp. l. olive oil
220 g green beans, ends removed
4 large eggs
0.5 cup white wine vinegar
1/4 cup Dijon mustard
2 tsp chopped thyme leaves
Half a small red onion, finely chopped
1 head lettuce, leaves separated
1 smoked salmon fillet, 110–170 g, broken into large pieces
16 cherry tomatoes, halved
1 tbsp. Niçoise or Kalamata olives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, eggs, smoked salmon, cherry tomatoes, Kalamata olives, Boston salad, wine vinegar, Dijon mustard, green beans, thyme

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a few grinds of black pepper. Bake for 15 minutes.
Meanwhile, drizzle the green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper and arrange them on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have baked for 15 minutes, place the second baking sheet in the oven. Continue cooking until the potatoes are golden brown, crisp in spots, and easily pierced with a fork, and the green beans are tender and crisp in spots, about 15 more minutes.

Immediately place the eggs in a bowl of ice water and let them sit for 10 minutes. Peel the eggs and cut them into quarters.
In a medium bowl, combine the vinegar, mustard, thyme leaves, and red onion. Whisking constantly, pour in the remaining 1/4 cup olive oil until emulsified.
Arrange the lettuce leaves on serving plates. Place the potatoes, beans, salmon, eggs, cherry tomatoes, and olives on top of the lettuce leaves and drizzle each serving with a little dressing. Season with salt and pepper to taste.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Salads with fish / Salads with eggs / Potato dishes / Potato salads / Food Network - recipes / French cuisine