Salmon Nicoise Salad
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb potato, pared
- 12 ounces green beans, trimmed, cut into 2-inch lengths
- 1⁄2 cup olive oil
- 1⁄2 cup fresh lemon juice
- 1 teaspoon grated lemon zest
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 cucumber, pared, seeded, thinly sliced
- 1⁄3 cup brine-cured black olives, halved, pitted (such as Nicoise, Calamata, etc.)
- 4 large leaves curly lettuce, thinly shredded
- 1 (15 1/2 ounce) can red salmon, dark skin removed, chilled
- 2 plum tomatoes, quartered lengthwise
directions
- Boil potatoes in large pot of salted water 15 minutes. Add beans, cover pot, and cook 8 minutes. Drain and cool under cold running water. Slice potatoes 1/4-inch thick.
- Whisk oil, lemon juice, zest, thyme, salt, and pepper together in small bowl.
- Place potatoes, beans, cucumber, onion, and olives in large bowl, add 1/4 cup dressing, and toss to coat.
- Toss lettuce with 2 T. dressing and arrange on platter. Spoon vegetables on top. Pour remaining dressing over salmon and carefully spoon chunks over vegetables. Garnish with tomatoes. Serve at room temperature.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!