Smoked Salmon Salad Nicoise

Smoked Salmon Salad Nicoise

I’ve been on a salad kick for the last few weeks. There are days when I eat salads for lunch and dinner. Composed salads are time consuming but so enjoyable.  This is a great low fat but delicious salad that I’ve been making since January of 2010. FYI- Wholefoods has a pretty great selection of smoked salmon. This is taken from Eating Well magazine’s May/June 2007 edition. I’ve made no changes however, the spiffy photo is mine. Excuse the quality, it was taken with my cell phone. 

 “This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled
eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.
2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces
Preparation
1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in
a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes.
Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until
tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and
beans to a towel-lined baking sheet to drain.
2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl.
Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
3. Divide the salad and smoked salmon between 2 plates.”

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