A glorious summer salad made with grilled salmon, fingerling potatoes, green beans, hard-boiled eggs, cherry tomatoes, and niçoise olives, dressed with red wine vinaigrette, olives, and capers.
Course: Entrée, Salad
Cuisine: French
Servings: 4
Ingredients
VINAIGRETTE:
1/4cred wine vinegar
1/4c. plus 1 T. olive oildivided
1 1/2T.Dijon or stone ground mustard
1/4c. minced pitted niçoise or kalamata olives
2T. minced shallots or yellow onion
1T.capers
1T. chopped fresh tarragon or thyme
1pinchgranulated sugaroptional
Kosher salt and black pepper
GRILLED SALMON:
1 1/4lb.center-cut salmon filletskin on, about 1" thick
olive oilfor drizzling
Kosher salt and black pepper
SALAD:
1 1/2lbs.fingerling potatoeshalved lengthwise
1lb.fresh green beanstrimmed
16 grape or cherry tomatoescut in half
1c. pitted niçoise or kalamata olives
1headbutter lettuceleaves separated
4lg.hard-boiled eggspeeled and quartered
Instructions
VINAIGRETTE: In a pint jar fitted with a lid, combine red wine vinegar, 1/4 cup olive oil, and mustard. Add the finely chopped olives, shallots, capers, tarragon, sugar if using, and 1⁄4 teaspoon pepper; shake to combine.
Place potatoes in a large microwave-safe bowl. Poke a small hole in each potato. Cover and microwave until just tender, about 6-8 minutes; set aside until cool enough to handle then cut in half lengthwise.
In a separate large bowl, toss the potatoes and green beans with the remaining 1 tablespoon of olive oil and 1⁄4 teaspoon each of salt and pepper.
GRILLED SALMON: Preheat the grill to medium-high.
Pat salmon dry with a paper towel. Drizzle fillet with olive oil and then sprinkle with salt and black pepper. Grill skin side down, covered, until opaque throughout about 10 to12 minutes; transfer to a cutting board.
While the salmon is grilling, add the potatoes and green beans to a grill basket and cook, covered, until tender and begin to char for about 4 to 5 minutes per side, then add to the bowl with the dressing and toss.
TO ASSEMBLE: Using a fork, flake the salmon into big chunks, discarding the skin. Display salad on a platter for self-serving or divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.