Salmon #2: Niçoise Salad

While it sounds fancy, a Niçoise Salad (pronounced nee-SWAZ) is actually a simple mix of chopped vegetables topped off with anchovies and tuna. Sound good? No.... not to me, either. When I came across a recipe for a variation on a Niçoise with lettuce (a no-no for French purists) and leftover cooked salmon and potatoes, it seemed much more palatable. Trying this recipe was not only a great way to make leftovers more interesting, but made me experiment using a protein other than chicken to turn a side salad into a main meal.

Using leftover Maple Salmon from recipe #1, Jeff and I enjoyed this for dinner last night. The verdict? Pretty good to eat, and very nice to look at. With a few additions to the dressing next time (maybe some chopped chives or parsley), we are certainly game to have it again.

adapted from Martha Stewart

yields 2 large main-meal salads

The assembled salad, without vinaigrette

1 Tbsp fresh lemon juice

1 tsp dijon mustard

2 Tbsp olive oil

salt and pepper

~1/4 tsp sugar (optional)

Boston or green leaf lettuce
*2 small pieces cooked salmon, skin removed and chopped into small pieces 

*3 small cooked potatoes 

* green beans  (steamed and cooled if not previously cooked)

plum tomatoes

3 hard boiled eggs

red onion

1/2 cup pitted Kalmata or black olives

In a small bowl, whisk the lemon juice and dijon mustard until smooth. In a steady stream, add the olive oil, whisking constantly until mixture is thick and creamy. Add salt, pepper and sugar to taste. Set aside. Tear lettuce into large pieces and arrange on individual plates. Arrange salmon, potatoes, beans, tomatoes, eggs, onions and olives around the lettuce. Drizzle with vinaigrette and serve. 

* Salmon, potatoes and green beans need to be cooked and cooled before assembling this salad.