Salmon Niçoise Salad

2
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
4
Difficulty
Easy
Canned salmon, a terrific source of calcium, replaces the canned tuna in this world-famous salad from the French Riviera.

Ingredients

canned salmon

6 oz, red variety

mixed greens

4 cup(s), mesclun variety

plum tomato(es)

4 medium, quartered

uncooked string beans

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

egg(s)

2 large, hard-cooked and quartered

olive(s)

12 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.

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