Salmon Nicoise Salad

Can you tell i’m getting super antsy for spring and summer to arrive?! First of all, I started my Spring cleaning three months early, and now i’m making summery salads in mid-january! What is going on here?! To be honest, I think i’m just ready for warm, fun days outside, to stop eating heavy wintry foods, and to just let my toes be free! okay, there’s something really wrong with talking about my cheesy feet on the food segment of my Blog, or at all, actually. So we’ll move on quickly.

The other day I made a large salmon filet with baby potatoes and had a lot left, so that’s why I decided to make the salmon nicoise salad with it! Then it looked as if I had gone to a lot of trouble to cook it all, and put it all together- when all I really did was cook some beans! It was quite ingenious really! I know this salad would be perfect for a summer meal in southern france…. but really it’s perfect for the new year in Washington State too, because it’s just super delicious and super HEALTHY!! Which I probably should be more concerned about given my new baking addiction.

Ingredients for the salad: 

1 Salmon filet, flaked apart into bite-size pieces
4-5 handfuls garden greens
handful of small radishes, scrubbed, trimmed and quartered lengthwise
handful cherry tomatoes (we used orange for the color)
4 hard boiled eggs quartered lengthwise
about 1 pound haricot verts (or thin green beans), trimmed and cooked in salted boiling water for about 3 minutes)
about 1 pound red/new potatoes, scrubbed, boiled in salted water for about 15 minutes until tender, and drained
5-6 anchovy fillets (optional)
handful of Nicoise olives

Directions

Spread the greens out on a large serving platter.
Arrange the salmon in the middle of the platter, then arrange all of the other ingredients around it.

P.S. I know I took way too many pictures, but the salad wanted me to… For the Dressing:
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar=
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

I served this for lunch, and my babies loved it because there were so many things to play with  try! They especially love baby tomatoes and boiled eggs. And of course I had to give them ranch instead of the grown up salad dressing… and a straw so they could drink it. (I’m just kidding!) After all of that WORK, my husband ate a bowl of cereal instead!! What is that?! It’s okay. It’s a chick meal, get it. At least I liked it!! The vinaigrette was the best salad dressing I have ever made- and guess where I found it?! Tyler Florence. If he read my Blog, he’d probably think I was his stalker! But I am learning I can trust any of his recipes!

So if you’re looking for a simple, healthy and delicious meal for the new year, you should try this recipe! It sounds fancy, it looks beautiful, it tastes amazing- and it’s SO quick and easy to put together… even thought it looks like it’s not! Hope you’re all having a good start to your year, and that you’re making some fun plans for this Spring (that include wearing some cute open toed shoes!)

Love, Sarah