(FYI, Nicoise is pronounced "nee-swahs".)
This is a perfect salad for hot summer days and makes wonderful use of new potatoes and fresh green beans. It's even better when tomatoes are in season. My dad was kind enough to share some new potatoes from his garden with me; I happily accepted.
Source: Adapted from Everyday Food magazine
12 oz. red new potatoes
8 oz. green beans, trimmed
2 (8-oz.) skinless salmon fillets
3 hard-cooked eggs
4 plum tomatoes, cut into quarters
1 medium red onion, thinly sliced
1/4 c. black olives
In medium pot, bring 1/2" water to a boil; potatoes and a pinch of sea salt. Cover and cook until tender.
Transfer potatoes to a bowl; set aside to cool. Add green beans to pot of boiling water. Cover; cook, stirring occasionally, until crisp-tender. Drain in colander and rinse under cool water; set aside.
Bake salmon in 425 deg. oven until flaky, 12-15 min. Transfer to a plate; flake with fork and let cool.
While salmon is cooking, peel and quarter eggs. Quarter potatoes.
Arrange salmon, green beans, potatoes, eggs, tomatoes, and onion on individual beds of lettuce or Swiss chard. Serve with vinaigrette (recipe below).
2 T. fresh lemon juice
1 T. Dijon mustard
1/2 t. sea salt
fresh ground pepper
1/4 c. olive oil
In medium bowl, whisk lemon juice, mustard, salt and a pinch of pepper until combined.
Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Or, shake all ingredients in a small jar.