SALMON NICOISE CAESAR

Salmon Nicoise Caesar image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan

Steps:

Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
Preheat the oven to 425 degrees F and line a baking sheet with foil.
Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.