I
n 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.
Grilled Salmon Niçoise Salad
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!
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)
(Gluten-Free, Dairy-Free) CLAUDINE FRANCOIS
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