Salmon niçoise salad with lemon-caper dressing
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This salad boasts a fantastic homemade lemon-caper dressing. Double the dressing recipe to drizzle over grilled vegetables later in the week.
Ingredients
Lemon Juice, Fresh
4½ tablespoon(s)
Shallots
1½ medium
Capers, in Brine
2 tablespoon(s)
Olive Oil
1½ tablespoon(s)
Dijon Mustard
2 teaspoon(s), heaped
New potatoes, raw
340 g
Green Beans
225 g
Salmon, raw
4 fillet(s), medium
Salt
1 pinch
Lettuce
300 g
Tomato
2 large
Hard boiled egg
2 medium
Olives, in Brine
12 individual
Instructions
1
To make a salad dressing, put the lemon juice, shallots, capers, oil, water and mustard in a blender, puree and set aside.
2
Bring a large pot of boiling water to a boil over a high heat. Add the potatoes; reduce heat to medium and simmer until tender for 7-10 minutes. Transfer the potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
3
Put the green beans in the same pot and simmer for 3-4 minutes. Rinse with cold water to cool and drain.
4
Divide the lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with the flaked steamed salmon and drizzle each with about 2 1/2 tbsp dressing.
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