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In college, I spent a year in the south of France, where I first discovered the Salad Niçoise. The traditional version is with tuna but it always includes the freshest, most delicious produce and a red-wine and Dijon vinaigrette.

This version is perfect for the summer grilling season and the components can easily be made ahead so all you need to do is assemble!

Grilled Salmon

Niçoise Salad (Gluten-Free, Dairy-Free)

CLAUDINE FRANCOIS

Prep + Cook Time: 1 hour

Yield: 8 servings

Salad Ingredients:

• 4 eggs, Hard Boiled

• 1 ½ lbs Salmon Filet

• 2 TB Salmon Rub Seasoning (or more, to taste, see Notes)

• 1 lb Mini Potatoes

• 1 TB Avocado Oil

• 1 lb Green Beans, trimmed

• 2 cups Cherry Tomatoes, halved

• 1 cup Kalamata Olives, pitted

• 1 head Romaine lettuce, chopped

• 1 cup Basil leaves (optional)

Dressing Ingredients:

• 1/3 cup Red Wine Vinegar

• 2 tsp Dijon Mustard (course grain, preferred)

• 2/3 cup Extra Virgin Olive Oil

• 1-2 TB honey (to taste)

• Salt + Pepper, to taste

Directions:

• If you haven’t done so already, hard boil the eggs by placing them in a small pot of cold water. Bring to a boil over high heat. Once boiling, remove them from heat. Cover and let stand for 12 minutes. Transfer to a bowl of ice water to cool. Once cool, peel and slice into quarters.

• Preheat grill to 400ºF (204ºC) and get out a grill pan for the fish and a basket for the potatoes.

• Rub salmon with salmon rub (or salt + pepper) and place in grill pan, skin side down. Grill until done in the middle, 15-20 minutes, depending on thickness. Set aside to cool.

• Toss the mini potatoes with the avocado oil to coat, and season with salt and pepper. Spread across the grill basket and grill until fork-tender, about 20 minutes.

• While the potatoes are grilling, bring a medium saucepan of water to a boil and add the green beans. Boil until just tender (3-5 minutes), then drain and transfer the beans to a bowl of cold water and ice to cool (the ice will help them stay green). Once cooled, drain and pat dry.

• To make the dressing, combine the red wine vinegar, shallots, olive oil, honey, and Dijon mustard in a small bowl and whisk to combine. Season with salt and pepper, to taste, adding more honey, if desired.

• To serve, divide the lettuce, roasted potatoes, quartered eggs, green beans, cherry tomatoes, olives and optional basil leaves between plates. Top with salmon and drizzle with a tablespoon or two of dressing. Enjoy!

Notes:

• Do Ahead: The eggs, green beans, salmon and potatoes can all be cooked in advance and assembled when ready. The dressing will keep well in the fridge for a week or two.

• Leftovers: Store leftovers in an airtight container in the fridge for 2 to 3 days.

• Salmon Rub: I like the “rub with love” seasoning that can be purchased in some stores and at Amazon.com. OR you could make your own, combining 3 TB coconut sugar, 1 TB ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp pepper in a bowl, stirring well to mix.

Claudine François is a Board-Certified Functional Medicine Practitioner, helping driven women revive all-day energy, vibrance, clarity and boost metabolism so they can get their Mojo back and take on the world.

www.ingoodcleantaste.com