A hearty main course salad featuring grilled salmon, baby potatoes, green beans, eggs, olives, mixed greens, and basil vinaigrette.
Servings: 5
Author: Adapted from a mash-up of Fine Cooking - Grilling and Lund's & Byerly's Real Food Nicoise Salads
Ingredients
Basil Vinaigrette
3/4cupextra virgin olive oil
1/4cupred wine vinager
3tbsp.finely chopped fresh basil
1clovegarlic, minced
1tbsp.Dijon
1tbsp.lemon juice
1tsp.honey
kosher salt & black pepper to taste
Salad
1 1/2 lbs.salmon fillet with skin
kosher salt & black pepper to taste
1 1/2lbs.slender green beans
1lb.baby reds, baby Yukon golds, or fingerling potatoes
7oz.mixed greens
1pintcherry tomatoes, halved
4eggshard-boiled, peeled and quartered
1/2cupnicoise, kalamata or other brined-cured black olives
Instructions
Basil Vinaigrette
Put all ingredients in a salad shaker or a small jar with a tight-fitting lid and shake to combine.
Salad
Boil green beans in salted water until crisp-tender, about 5-6 minutes. Scoop beans out of water (saving boiling water) and place in a strainer. Rinse with cold water until no longer hot, (to stop the cooking process.) Drain thoroughly. Place beans in a bowl, drizzle with some Basil Vinaigrette and toss lightly to coat.
Add baby potatoes to the cooking water, return to boil, and cook about 10-12 minutes until tender when pierced with a knife. Drain, rinse with cold water, and then cut in half or in quarters depending on size. Place in bowl, drizzle with some Basil Vinaigrette, and toss lightly to coat. Season with salt and pepper.
Season salmon with salt and pepper and grill, skin side down for 15-20 minutes, or until done (time will vary based on the thickness of the fillet.) Remove skin and cut into 6 portions.
Arrange mixed greens, salmon, eggs, tomatoes, potatoes, green beans, and olives on individual plates. Drizzle with dressing and serve.
Notes
Pan Sauteing Salmon - if preferred, you can cook the salmon in some olive oil in a large covered skillet at medium-high heat for about 5-6 minutes per side.