BBQ & Grill

Smoked Salmon Salad Nicoise

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Drescription

This twist on a classic Niçoise salad uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives.

Ingredients

  • 8 ounces small red potatoes, scrubbed and halved
  • 6 ounces green beans, preferably thin haricots verts, trimmed and halved
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried dill
  • ¼ teaspoon freshly ground pepper
  • 6 cups mixed salad greens
  • ½ small cucumber, halved, seeded and thinly sliced
  • 12 small cherry or grape tomatoes, halved
  • 4 ounces smoked salmon, cut into 2-inch pieces

Directions

  1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
  2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
  3. Divide the salad and smoked salmon between 2 plates.
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