The wonderful thing about this hearty supper salad is that all of the elements--the blanched green beans, boiled potatoes and hard-boiled eggs--can be prepared in advance. So, it's ideal for the hottest days of the year.
Course Main Course, Salad
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Lynne Curry
1large headtender lettuce, torn into large piecessuch as cut lettuce, butter, green or red leaf
1/2poundfresh green beans, stemmed, blanched and chilled
3/4 poundnew potatoes, boiled, cooled and sliced in half
1 cupnicoise olivesor kalamatas
2mediumbeefsteak tomatoes, sliced into wedges
2-4hard-boiled eggs, peeled and cut in halfpastured
1tablespooncapers, rinsed and drained
For the mustard vinaigrette:
2tablespoonsred wine vinegar
1/2cupextra-virgin olive oil
pinchfine sea salt
freshly ground black pepper
Arrange the lettuce on a serving platter or plate. Place the salmon toward the center and arrange the green beans alongside. Then add the potatoes and tomato slices.
Place the egg slices here and there and top the salmon with the capers. This salad can be prepared in advance and stored in the refrigerator until ready to serve.
Make the dressing by combining the shallot, mustard, vinegar and oil in a jar with a lid. Shake vigorously, then add the salt and pepper. Use a lettuce leaf to taste the vinaigrette for salt.
To serve, shake the dressing well and serve along side the salad with a serving set to dish up the salad. Have each person serve themselves to compose their own nicoise salad to their liking.