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Salmon niçoise salad

2
Points®
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
4
Difficulty
Easy
This world-famous salad from the French Riviera gets a fresh new variation when canned salmon, a terrific source of calcium, replaces the traditional tuna. Only 14 minutes to put together, this super fast composed salad is eye-catching enough for a lunch party and a perfect cool dish for hot summer days. The mixture of veggies, salmon and eggs makes this salad super filling and suitable for both lunch and dinner. Bring your family into plating process by challenging each member to see who can make the most beautiful composition of the ingredients.

Ingredients

Canned salmon

6 oz, drained, red variety

Mixed greens

4 cup(s), mesclun variety

Plum tomato

4 medium, quartered

Uncooked string beans

1 cup(s), cut into pieces, (2-inch lengths) trimmed, fresh, and steamed

Egg

2 large egg(s), hard-cooked and quartered

Olives

12 olive(s), small, niçoise variety

Capers

2 tsp, drained and rinsed

Fresh parsley

1 Tbsp, fresh, chopped

Red wine vinegar

2 Tbsp

Olive oil

1 Tbsp

Dijon mustard

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. Place the salmon in a small bowl. Discard any skin; then mash the fish and its bones with a fork.
  2. 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.
  3. Combine the vinegar, oil, mustard, salt, and pepper in a small bowl; drizzle over the salads. Yields 1 salad per serving.

Notes

Cook the eggs and steam the green beans up to a day ahead of time, and you’ve got a meal that’s ready in less than 20 minutes.Be sure to store and serve tomatoes at room temperature—refrigerating them destroys their flavor and creates an unpleasant mealy texture..

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