Nicoise Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 585

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon or sardines can provide a similar flavor and texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more economical option.

Preheat the oven to 450 or 475 degrees Fahrenheit.

Cut baby Yukon Gold potatoes in half and cook in salted boiling water until done, about 15 minutes.

Trim fresh green beans and blanch in boiling salted water for 2 minutes.

Run the blanched green beans under cold water to stop the cooking process.

Prepare a platter with cleaned and dried bib lettuce laid out.

Season salmon fillets with salt and pepper and place them on an oiled baking sheet lined with aluminum foil.

Roast the salmon in the oven for 15 minutes.

While the salmon is roasting, prepare the vinaigrette by mixing Dijon mustard, chopped parsley, salt, black pepper, white wine vinegar, and whisking in extra virgin olive oil.

Dress the green beans, tomatoes, and potatoes with some of the vinaigrette.

Arrange the dressed ingredients on the platter with the bib lettuce, placing potatoes in one corner and green beans in another.

Cut cherry tomatoes into wedges and add them to the platter.

Add pitted Kalamata olives to the platter for garnish.

Cut hard-boiled eggs into quarters and place them on the platter.

Once the salmon is roasted and cooled, break it into large pieces and place it in the center of the platter.

Drizzle any remaining vinaigrette over the assembled salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens