Salmon Salad Niçoise

 

Salad Ingredients:

  • 1 lb Toppits Cooked Salmon Pieces

  • Sea salt and freshly ground black pepper, to taste

  • 1/2 lb green beans, trimmed

  • 1/2 lb yellow beans, trimmed

  • 1 lb new potatoes, scrubbed

  • 1/2 red and yellow pepper, cut into 1/4″ strips

  • 1 medium red and yellow tomato, stemmed and quartered

  • 1 cup niçoise olives

  • 1 head boston lettuce

  • Sprigs of parsley and chervil, for garnish

 

Vinaigrette Ingredients:

  • 3 tbsp. lemon juice

  • 1 tbsp. dijon mustard

  • 1 cup plus 2 tbsp. extra virgin olive oil

  • 1/4 cup flat-leaf parsley, loosely packed

  • 1/4 cup tarragon leaves, loosely packed

  • Sea salt and freshly ground black pepper, to taste

 

Directions:

  1. To make the vinaigrette, whisk together lemon juice and mustard.  Slowly whisk in the oil in a thin stream to emulsify the mixture. Mince the parsley, and add it along with the tarragon to the dressing, mixing well.  Season to taste with salt and pepper. 

  2. Thaw the salmon, and pat dry; keep refrigerated until just before serving.  Bring 4 cups of water to a boil in the bottom of a steamer.  Add half the beans, cover and steam until they are tender, about 6 minutes.  Remove from the steamer and let cool on a wire rack covered with a cotton tea towel.  Repeat with the remaining beans. 

  3. Transfer one-third of the vinaigrette to a medium size bowl.  Bring a medium-sized pot of salted water to a boil, and add the potatoes.  Cook just until they are tender through, about 15 minutes.  Drain and peel if desired.  Add warm potatoes to one-third of the vinaigrette, and toss to coat. 

  4. Assemble all of the salad ingredients on the boston lettuce and drizzle with remaining dressing.

 

 

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Vaughan, ON L4L 8N4 Canada
 
Phone: 905-850-8900
Toll Free: 1-888-401-3474
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