Salmon salad nicoise – what a twist!

salmon-salad-nicoise

I probably make salad nicoise far too often. Let’s face it — it’s embarrassingly easy to steam green beans, boil potatoes and toss it all together with salad, olives and tuna. It makes the perfect dinner salad.

In an effort to mix things up a bit, I really rocked my family’s world last night when I served them salmon instead of tuna, used capers instead of olives, and I made a lemon vinaigrette instead of my usual nicoise dressing. Yeah, it was super exciting.

And did I mention super easy? Yeah, I guess I did, but I wanted to make sure you caught that part.

Salmon Salad Nicoise

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Ingredients:

4-6 potatoes, boiled whole then cut in large bite-sized chunks
1 pound (or so) green beans, trimmed and steamed
greens of your choice (I used baby spinach and mesclun mix)
1 shallot, finely chopped and slightly cooked (30 seconds in microwave)
1 pound salmon, seasoned and grilled as rare as you dare
1 tablespoon of capers per serving (about 4)

For dressing, whisk together:

3 tablespoons lemon juice
1 1/2 tablespoons cider vinegar
1/4 cup olive oil
1 tablespoon fresh thyme, chopped
the tiniest pinch of sea salt
a generous sprinkling of freshly ground pepper

Toss first four ingredients together with the dressing, and prepare on a plate. Top with a serving of salmon and a tablespoon of capers and you’ve got yourself a dinner salad, baby.