Nice-ish Salad
Plate made by Heath Ceramics.
Did you know the niçoise salad originates from the French city of Nice? Well…this isn’t it exactly, but this Nice-ish Salad is damn good, healthy, and a beaut! Better yet, if you make a lot of the components ahead of time, you could compose this salad really quick. We have a ton of salmon from our Costco run, so I steamed that, but this would also be delicious with ahi tuna or shrimp.
Serves 2
Ingredients:
10 olives (black preferably, but any would do)
1/4 cup Greek yogurt (full fat preferably, but nonfat will work)
1 tablespoon red wine vinegar
Kosher salt and pepper
3 soft boiled eggs
2 - 8 ounce salmon filets
12 ounces of green beans
8 cherry tomatoes
Extra-virgin olive oil
Steps:
Chop up the olives into really REALLY fine pieces. Set aside half for the salad and half for the dressing.
Make the dressing by combining the Greek yogurt, red wine vinegar, half the chopped olives, and season with salt & pepper to your liking. Set aside and chill until ready to use.
In a large pot, place 3 eggs along with enough cold water to cover by an inch. Bring to a boil, set a timer for 3.5 minutes, use a large spoon to remove eggs (don’t drain the water), place in ice water to stop the cooking, and peel. Set aside.
Using the same pot of water, reduce to a simmer, and set the salmon in a colander inside the pot. Cover for 8 minutes, so the steam from the water cooks the salmon. Remove the salmon to a cutting board to rest.
Using the same pot of water, bring back to a boil, drop the green bean in the water and let them cook until tender (around 6 minutes). Drain the beans.
In a large bowl, place the beans and dress them with some (not all) of the salad dressing, so that it’s lightly coated.
Cut the soft boiled eggs and cherry tomatoes — some in halves and some in quarters.
Plate the salad by adding the green beans as foundation followed by hand-pulled pieces of the steamed salmon. Spread the cut eggs and tomatoes around the salad. Finish by sprinkling the rest of chopped olives, drizzle EVOO, and dollop extra dressing and S&P to your preference.
Open a bottle of wine, and pair it with your salad.
