Smoked Salmon Salad (Nicoise-Style)

Name: Smoked Salmon Salad (Nicoise-Style)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces); 1 head butter lettuce (torn into bite-size pieces); 8 ounces smoked salmon (very thinly sliced); 1 (10 ounce) package frozen green beans (cooked, drained & chilled); 1 pint cherry tomatoes (halved); 1 small green bell pepper (cut into rings); 1 small red onion (sliced & separated into rings); 3 eggs (hard-boiled, peeled & cut into wedges); 3 small red potatoes (cooked, chilled & quartered); 1/2 cup black olives; 3/4 cup vinaigrette dressing (bottled red wine); 2 tablespoons capers

(4)

Recipe by twissis

I am very lucky. I love fresh & smoked salmon, but never have to use the canned variety & even have a salmon cookbook. This recipe is the 1st of 2 I found at justsmokedsalmon.com & they acknowledged Marilou Robinson of Portland, OR. Her intro said "The ingredient list looks long, but none of it takes much time to prepare & it can all be done ahead of time. Because this salad needs to be made ahead & chilled, it is a good choice for a Sun night supper. When guests arrive, heat an assortment of fancy rolls from your favourite bakery & relax w/your company. Everyone will be impressed & well-fed. The recipe can easily serve as many as you like by just increasing the amt of ingredients & using a larger platter." Enjoy! (Time has been estimated & does not include time for beans, eggs & potatoes to cool after they are cooked)

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READY IN: 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

(10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
1

head butter lettuce (torn into bite-size pieces)
8

ounces smoked salmon (very thinly sliced)
1

(10 ounce) package frozen green beans (cooked, drained & chilled)
1

pint cherry tomatoes (halved)
1

small green bell pepper (cut into rings)
1

small red onion (sliced & separated into rings)
3

eggs (hard-boiled, peeled & cut into wedges)
3

small red potatoes (cooked, chilled & quartered)
¹⁄₂

cup black olives
³⁄₄

cup vinaigrette dressing (bottled red wine)
2

tablespoons capers

DIRECTIONS

Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

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