This week’s recipe is a variation of the classic French composed salad, Salad Nicoise. The salad traditionally included seared tuna. This recipe calls for salmon, but tuna or shrimp could be used. The salad includes potatoes, green beans, eggs, lettuce, tomatoes, cucumbers, and green onions from the CSA. Served 2-3.
Salad Nicoise
1 quart small potatoes, larger ones cut in halves or quarters
Handful green beans
3 hard boiled eggs
Lettuce from CSA
1 tomato, sliced
Kalamata or Nicoise olives
2 tbs capers
1/2 cucumber, sliced
sliced green onions
1/2 lb wild caught salmon
vinaigrette:
2/3 c. olive oil
3 tbs apple cider vinegar
1 tbs Dijon mustard
1 sliced white section of a green onion
1 garlic clove minced
salt and pepper
chopped fresh or dried herbs, such as tarragon, thyme, and rosemary.
Directions:
To make vinaigrette, combine ingredients in a jar and shake to combine.
To prepare salmon, rinse, pat dry, cut into 2-3 fillets. Place in a container and add 2-3 tbs of viniagrette. Cover and marinate for at least an hour.
To prepare potatoes, make sure potatoes are cut in equal parts, but try to keep the smaller potatoes whole. Boil in salted water until just soft. Remove potatoes from water with a slotted spoon. Rinse potatoes with cold water and set aside. Slice potatoes to desired size.
Return the water to boiling, and add green beans. Boil for 2 minutes. Rinse green beans with cold water and add ice to green beans to cool completely.
To prepare salmon, heat olive oil to medium high heat. Cook salmon 3-4 minutes on each side.
Then, with the remaining oil in the skillet, gently fry capers for 2 or so minutes.
To compose the salad, place the lettuce on a large serving dish. Arrange cucumber, potatoes, tomatoes, green beans, olives, hard boiled eggs, and salmon on top of the lettuce. Sprinkle capers and green onions on top. Serve with remaining vinaigrette.
Enjoy! Please share your recipes with us! Email a photo and your recipe to megan@fairridgefarms.com.
