Smoked Salmon Salad Niçoise
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.
Ingreadients :
- 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
Step by Step :
- 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.
- 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.
- Divide the salad and smoked salmon between 2 plates.
