Salade Niçoise with Seared Salmon

Name: Salade Niçoise with Seared Salmon
Yield: Serves 6
Cuisine: French
Ingredients: 1 head romaine lettuce; 6 skinless wild salmon fillets, 5–6 oz (155–185 g) each, pin bones removed; 2 Tbsp chopped pitted Niçoise olives; 1 Tbsp canola oil; Niçoise olives for serving; 3 olive oil–packed anchovy fillets; ¾ lb (375 g) haricots verts; 3½ cups (21 oz/655 g) grape tomatoes, halved lengthwise; 6 large eggs, hardboiled, peeled, and quartered; ¼ tsp Dijon mustard; ¾ tsp sugar; Salt and freshly ground pepper; 2 lb (1 kg) small red potatoes, quartered; 3 Tbsp white wine vinegar; 2 Tbsp finely chopped fresh chives; Ice water; 5 Tbsp (2½ oz/75 g) extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Vinaigrette

2 Tbsp chopped pitted Niçoise olives
3 olive oil–packed anchovy fillets
5

Method

To make the vinaigrette, in a food processor, combine the olives and anchovies and process until smooth, about 10 seconds. Add the oil, vinegar, chives, sugar, and mustard and process until a smooth dressing forms, about 10 seconds.

In a large saucepan, combine the potatoes, 1 Tbsp salt, and

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