Salmon niçoise salad with lemon-caper dressing
Lemon Juice, Fresh
Capers, in Brine
2 teaspoons, heaped
New potatoes, raw
4 fillet(s), medium
Hard boiled egg(s)
Olives, in Brine
- To make a salad dressing, put the lemon juice, shallots, capers, oil, water and mustard in a blender, puree and set aside.
- 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.
- Put the green beans in the same pot and simmer for 3-4 minutes. Rinse with cold water to cool and drain.
- 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.