Salmon Nicoise Salad From Standards Of Excellence'S Chef Rachelle Boucher
- Salad:
- 1 lb. spring mix, butter lettuce leaves or a combination of both, washed, dried and picked through
- 1/2 lb small green beans, stem ends trimmed
- 1 lb. small fingerling potatoes or other small new potatoes, washed
- 8 eggs, warmed in a bowl of hot tap water to cover
- 7 oz. dry cured black olives, or Nicoise style olives
- 1 pint round red cherry tomatoes cut in half if needed
- 1 pound of cooked Salmon, or large flaked white albacore tuna
- Vinaigrette:
- 1 tablespoon minced shallot (approximately 1/2 of a medium shallot)
- 1 teaspoon Dijon--style mustard
- 1/4 cup good quality champagne or white balsamic vinegar
- 3/4 cup good quality lemon or mild olive oil
- 2 tablespoons capers, rinsed and dried
- 3 Tbsp. chopped Italian parsley
- 1 teaspoon finely minced fresh lemon thyme
- Freshly ground pepper to taste
- Chopped chives and/ or basil chiffonade to garnish
- 1.tne pot cooking method: In a large, deep pot bring 2 quarts of water and 1 tablespoon of kosher salt to a boil. Meanwhile prepare an ice bath:in a large bowl, add 3 cups of water to 4 cups of ice. Set aside. Drop green beans into boiling water, stir and cook 3 minutes or until al dente. Quickly scoop beans from water with a strainer spoon and spread out on paper towels to cool. Next in the same boiling water, keeping the smaller potatoes whole, cut only the larger ones so the potatoes are nearly equal in size. Place potatoes into boiling water, reduce to a simmer and cook for about 10-15 minutes until they can be pierced with a paring knife. Remove potatoes with a strainer spoon when they are done. Cool and cut into bite sized pieces.
- 2.temove eggs from warm tap water and gently lower into the same pot of simmering water. Return to a full boil, turn off heat and cover the pot with a lid. Leave eggs water for 15 minutes. When eggs are done, chill in ice bath for 5 minutes, peel and cut in half lengthwise.
- 3.tn a medium bowl blend shallot, mustard and vinegar. Drizzle oil into mixture and whisk until emulsified. Add capers, parsley, thyme and pepper. Set aside.
- 4.tn a very large bowl, toss greens with just enough of the vinaigrette to evenly coat the leaves. Arrange the beans and potatoes in groups on a large platter or on individual chilled plates. Mound greens in the center of plates or platter. Lightly toss the tomatoes with a small amount of vinaigrette. Arrange tomatoes and olives in groups around the greens on the plates. Add 2 egg halves to each plate. Season eggs and potatoes with salt and pepper. Finish the salad with large chunks of salmon. Drizzle dressing over the salmon, beans and potatoes. Top with chives and/or basil chiffonade.
salad, spring mix, green beans, potatoes, eggs, black olives, red cherry tomatoes, salmon, vinaigrette, shallot, mustard, ubc, lemon, capers, italian parsley, thyme, freshly ground pepper, chives
Taken from www.epicurious.com/recipes/member/views/salmon-nicoise-salad-from-standards-of-excellences-chef-rachelle-boucher-50117094 (may not work)