![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
| A combination of many different versions of Nicoise Salad |
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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 12 oz red new potatoes washed and steamed
- 8 oz green beans trimmed
- 2 oz skinless salmon fillets steamed, broiled or grilled (optional if you want to make it vegan), about 8each
- 2 heads boston lettuce or romain lettuce
- 4 plum tomatoes chopped
- 1 medium red onion sliced
- 1/4 cup kalamata olives or black
- Optional: Grilled broccoli asparagus, zucchini, beans, and so on. The possibilities are endless! Just use up whatever needs to be used up!
- Dijon Vinaigrette
- 2 Tbs fresh lemon juice
- 1 Tbs dijon mustard
- salt and pepper
- 1/4 cup olive oil
Ingredients
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Instructions
- In a medium bowl, whisk the juice, mustard, 1/2 tsp salt and a pinch of pepper until combined. Whisking , add the olive oil in a steady stream until creamy.
- Cut potatoes in half. place in steam basket in a pot with water under the basket. Boil water and steam until potatoes can be pierced with a fork.
- Transfer potatoes to a bowl, set aside. Place green beans in steamer basket and steam approx. 4-6 min. or until peirced easily with a fork ( or until desired tenderness)
- Cook salmon or use from left over dinner from night before.
- Arrange lettuce on plates. Arrange potatoes, green beans, olives, eggs, tomatoes, onions around the plate on the lettuce. Place cooked salmon in middle on top of lettuce. Plate should be a beautiful arrangement of all the ingredients.
- Serve with the vinaigrette
- One of our favorite dinner salads. Can be made vegan by omitting the salmon.