Salmon Nicoise Salad

Name: Salmon Nicoise Salad
Total time: 45 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: ⅓ cup extra virgin olive oil; 3 tablespoons white wine vinegar; 1½ teaspoons Dijon mustard; ⅛ teaspoon onion powder; salt and pepper; 2 small red potatoes; 1 cup cut fresh green beans; 3½ cups torn butter lettuce; ½ cup cherry tomatoes, halved; 10 whole pitted kalamata olives, (halved); 2 large hard-boiled eggs, (quartered); 6 ounces cooked salmon, (flaked)

A classic French salad!

⏱️ 45 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

2 servings

⅓ cup extra virgin olive oil
3 tablespoons white wine vinegar
1½ teaspoons Dijon mustard
⅛ teaspoon onion powder
salt and pepper
2 small red potatoes
1 cup cut fresh green beans
3½ cups torn butter lettuce
½ cup cherry tomatoes, halved
10 whole pitted kalamata olives, (halved)
2 large hard-boiled eggs, (quartered)
6 ounces cooked salmon, (flaked)

Steps

In a small bowl, whisk the oil vinegar, mustard, onion powder and a sprinkle of salt and pepper. Set aside.
To a small saucepan, add the potatoes and cover the water. Bring to a boil. Reduce the heat; cover and simmer until tender, 15 to 20 minutes. Drain and cool; cut into quarters.
Place the beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3 to 5 minutes; drain and rinse in cold water.
Divide the lettuce between 2 salad plates; top with the potatoes, beans, tomatoes, olives, eggs and salmon. Drizzle the salads with the dressing, and serve.