Salad Niçoise

There are many different versions of this recipe, traditionally done with freshly grilled Tuna steaks. My version uses hot smoked salmon instead of tuna, which gives a greater contrast with the smokiness of the fish to flavours of the salad.

Ingredients

300g    Hot smoked salmon (not cold smoked salmon !), chilled

300g    New potatoes

100g    Green beans, topped and tailed

2          Little Gem lettuces

12        Cherry tomatoes

1          Red onion, finely sliced

¼         Cucumber

55g      Black olives

50g      Anchovy fillets in oil drained

Salt and black pepper

Lemon wedges to decorate

 

For the vinaigrette

100ml  Olive oil

1 tbs     Dijon mustard

2 tbs     Lemon juice

1          Garlic clove, crushed

Salt and black pepper

Preparation and cooking

Boil the new potatoes in a saucepan for 10-12 minutes until cooked. Use a knife to gently pierce the potatoes to ensure they are cooked. Boil the green beans in the same water and pan as the potatoes for 4-5 minutes, until just cooked. Remove from the water and allow the potatoes and the beans to go completely cold.

Take a large serving dish, and tear up the Little Gem lettuce leaves. Slice the cherry tomatoes in half and scatter over the dish together with the red onion, thickly sliced cucumber, the anchovies and the olives. Slice up the cooled potatoes and add to the salad dish with the green beans.

Mix up the vinaigrette by whisking all the ingredients together and then pouring over the salad. Use salad-tossing tongs to carefully mix up the salad and the vinaigrette. Now flake the hot smoked salmon into a large pile in the centre of the salad. Serve with lemon wedges and enjoy.

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