Salmon Nicoise Salad
Servings Prep Time
2people 20mins
Cook Time
15mins
Servings Prep Time
2people 20mins
Cook Time
15mins
Ingredients
Lemon Anchovy Dijon Vinaigrette
Instructions
Lemon Anchovy Dijon Vinaigrette
  1. Mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Slice peel and white pith from lemon. Working over bowl, v-cut between membranes of lemon to release segments, leaving no membrane on each ‘naked’ slice of lemon. Squeeze remaining juice from leftover membranes into bowl and then discard. Whisk in shallot, then slowly whisk in ¼ cup oil. Season vinaigrette with salt and pepper.
Niciose Salad
  1. For soft boiled eggs, add them to cold water and a few pinches of salt. Bring to a high boil, after 2 mins remove pot from the heat and cover with the top. Let the eggs sit in the hot water for about 6-8 minutes and then drain and put the eggs in a ice bath.
  2. While your eggs are boiling place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with a large pinch of salt, and cook until fork-tender, 15−20 minutes. Remove from the water and set aside.
  3. Return water to a boil and cook green beans in the same saucepan until crisp-tender, about 2-3 minutes. Transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
  4. Heat 2 Tbsp oil in a small saucepan over medium-high. Add capers and cook for about 5 minutes, stirring occasionally, until capers burst and are crisp. Remove capers with a slotted spoon and lay on a paper towel to drain. Transfer remaining oil to a small bowl.
  5. Preheat oven to 425˚F. Rub salmon all over with the reserved caper oil, season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.
  6. To assemble your salad, arrange frisée and mixed greens on a platter; season with salt and pepper. Drizzle with half of dressing. Using a fork, break salmon into large flakes; discard skin. Halve potatoes and eggs crosswise. Top in separate piles with potatoes, green beans, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

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