Best Smoked Salmon Salad Nicoise Style Recipes

Smoked Salmon Salad (Nicoise-Style) image

Provided by twissis

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
1 head butter lettuce (torn into bite-size pieces)
8 ounces smoked salmon (very thinly sliced)
1 (10 ounce) package frozen green beans (cooked, drained & chilled)
1 pint cherry tomatoes (halved)
1 small green bell pepper (cut into rings)
1 small red onion (sliced & separated into rings)
3 eggs (hard-boiled, peeled & cut into wedges)
3 small red potatoes (cooked, chilled & quartered)
1/2 cup black olives
3/4 cup vinaigrette dressing (bottled red wine)
2 tablespoons capers

Steps:

Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

Smoked Salmon Niçoise Salad image

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13

1 pound rainbow fingerling potatoes, quartered
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces haricot verts, trimmed
4 large eggs
1/2 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons thyme leaves, chopped
1/2 small red onion, finely chopped
1 head Boston, Bibb or butter lettuce, leaves separated
One 4- to 6-ounce smoked salmon fillet, broken into large chunks
16 cherry tomatoes, halved
1 cup nicoise or kalamata olives

Steps:

Preheat the oven to 425 degrees F.
Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.