Name: Grilled Salmon Salad Niçoises
Yield: Makes 6 Main-Course Servings
Cuisine: France
Ingredients: 18 anchovy fillets, patted dry on paper towels (optional); 1 pound green beans, preferably thin French haricots verts, ends broken off; 6 handfuls mixed greens, such as arugula, basil leaves, baby oak leaf lettuce, baby radicchio, or mesclun mix, washed and dried; 4 ripe tomatoes; 3 medium waxy potatoes, about 1 pound total; 6 tablespoons good-quality vinegar; ¾ cup extra-virgin olive oil; six 6-ounce salmon fillets with the skin on or off, grilled or sautéed or hot-smoked salmon; salt; pepper; ⅔ cup pitted brine-cured black olives (don’t use canned olives); 3 hard-boiled eggs, peeled and cut into 4 wedges each; 6 thin slices smoked salmon (about ¼ pound), cut into 2-inch-wide strips (optional); 2 red bell peppers, peeled, stemmed, seeded, and cut into ¼-inch wide strips

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

When summer rolls around, most of my cooking is done outdoors on the grill so I don’t have to turn on the oven or stove and heat up the house. A favorite formula is to grill steak, tuna, or salmon and then combine the grilled meat or fish with fresh salad greens, tomatoes, sometimes hard-boiled eggs, homemade croutons, string beans (ideally the thin French kind), pitted olives and, unless my guests object, anchovies. With firm-fleshed foods like steak or tuna, I combine all the ingredients