Salmon niçoise salad
6 oz, red variety
4 cup(s), mesclun variety
4 medium, quartered
Uncooked string beans
1 cup(s), (2-inch lengths) trimmed, fresh, and steamed
2 large, hard-cooked and quartered
12 small, niçoise variety
2 tsp, drained and rinsed
1 Tbsp, fresh, chopped
¼ tsp, freshly ground
- Place the salmon in a small bowl. Discard any skin; then mash the fish and its bones with a fork.
- Arrange the mesclun, tomatoes, and green beans on 4 plates. Arrange the salmon and 2 egg quarters on each plate, scatter each serving with the olives and capers, and sprinkle with the parsley.
- Combine the vinegar, oil, mustard, salt, and pepper in a small bowl; drizzle over the salads. Yields 1 salad per serving.