Thursday, May 25, 2017

Nicoise Salad, Take Two

Ugh. I love this salad. My friend Sophie and I ate these together when we were both planning our weddings and it always reminds me of that magical, newly engaged time. #25forever. Mark fondly refers to dinner salads as single girl meals, but he happily eats them and for that I am thankful. Of all the salads we do for dinner, this one is my favorite. It had been awhile and I was craving this giant bowl of goodness. I first posted this recipe back in 2013 but I'm back again with it- mostly because I'm obsessed, but also because this version looks a little prettier. This is a great adult meal that works well deconstructed as a meal for the tiny humans in your house. You're welcome. 

I did a little research, and discovered that this salad originated in the city of Nice, France. Traditionally, it's made with tomatoes, hard boiled eggs, Nicoise olives and anchovies and dressed with olive oil. I think I'll give this a whirl someday.

I used my Lemon Garlic Salmon recipe and built our salads around that. The warm salmon on top of the greens wilts them ever so slightly which I love. Arugula stands up well to this and is my favorite to use right now. I always always add a few roasted potato wedges to my Nicoise salads, giving them a little comfort factor. Same with the roasted green beans. SO SO GOOD. 

Pour yourself a glass of white wine and it's almost like you're on a European vacay. 

Nicoise Salad

Lemon Garlic Salmon
Arugula/Baby Greens mix
Grape tomatoes, sliced in half
Roasted potato wedges
Roasted green beans
Kalamata olives
Red onion, thinly sliced

Dijon Vinaigrette:
1/2 cup olive oil
1 Tbsp. dijon mustard
1/4 cup red wine vinegar
1 clove garlic, minced
salt + pepper, to taste

For perfect roasted potatoes and green beans:
Preheat oven to 425 degrees. Cut small redskin potatoes into wedges and wash and snip beans. Toss both the potatoes and beans separately with a little olive oil and season with salt and pepper. Spread each evenly on two separate baking sheets. Potatoes will cook in 20-25 minutes and do the green beans for about 10-15. 

Follow my salmon recipe HERE.

To assemble the salads, Fill bowls with greens and top with all of the salad toppings. Finish with warm salmon and drizzle with dijon vinaigrette. 

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