Appetizers Recipes - Salad Nicoise with Salmon Recipe

Ingredients

For the vinaigrette:

• 10 tablespoons olive oil

• 2 tablespoons medium-hot mustard

• 1 tablespoon hot mustard

• 5 tablespoons tarragon vinegar

• Salt

• Freshly ground black pepper

• Sugar 

For the salmon:

• 400 g/14 oz raw salmon fillet

• Salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 1/2 iceberg lettuce

• 1/2 gem lettuce

• 100 g/3 1/2 oz thin green beans

• 4 potatoes, boiled one day in advance

• 2 organic eggs, hard-boiled

• 1/2 red pepper, deseeded

• 1/2 yellow pepper, de seeded

• 2 small red onions 

• 100 g/3 1/2 oz black olives

• 1 tablespoon capers

• 2 anchovies

• 1 tablespoon roughly chopped tarragon leaves

Serves 4

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Method:

1. For the vinaigrette, carefully blend the olive oil with the mustards and season with vinegar, salt, pepper and a pinch of sugar.

2. Season the salmon with salt and pepper and slowly sauté the whole fillet in olive oil for 5-8 minutes. Place on a plate and sprinkle with 4 tablespoons vinaigrette.

3. Wash and drain the lettuces. Wash the beans and cook in boiling salted water until just tender. Drain and rinse in ice-cold water.

4. Peel the potatoes and eggs and cut into small cubes. Cut the peppers into 1 cm/1/2 inch diamond-shaped pieces and slice the onions very finely.

5. Place all the prepared salad ingredients with the olives, capers and chopped anchovies in a large salad bowl. Add the vinaigrette and toss gently together.

6. Flake the cooled salmon with a fork into bite-sized pieces and scatter over the salad.

7. Sprinkle with tarragon and serve with a fresh baguette or crusty bread.

Note: In this classic salad, solid tuna is replaced with the much more delicate salmon. Once you've tried this recipe, you will be a convert.