This is a French inspired salad that combines summer vegetables in a colorful arrangement. Serve it with salmon, tuna, or chicken and a light vignette dressing.
1-1/2 pounds small red potatoes 1-1/2 pounds fresh green beans 4 eggs 1-1/2 pounds salmon fillet seasoned salt to taste 1 cup black beans, canned, drained and rinsed 1 cup great northern beans, canned, drained and rinsed 1 cup Nicoise or black olives 4 small Roma tomato, quartered 1/2 cup capers
2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon herbes de Provence or herbs of your choice 1/4 cup olive oil 1 teaspoon anchovy paste, optional
In a small saucepan, cook potatoes in salted boiling water until tender. Chill under cold running water. Drain and set aside. In a medium saucepan, cook green beans in salted boiling water just until tender. Chill under cold running water. Drain and set aside. In a small saucepan, cook eggs in boiling water for 15 minutes until hard cooked. Chill under cold running water. Peel, cut into quarters and set aside.
Preheat grill to medium heat. Sprinkle salmon with seasoned salt. Grill salmon until brown on all sides and cooked through in the middle. Remove from grill and set aside.
To assemble salad, divide the following ingredients onto 4 individual plates: potatoes, green beans, eggs, salmon, beans, olives, and tomatoes. Sprinkle with capers.
Combine dressing ingredients in a small jar. Cover and shake until well mixed. Pour desired amount of dressing over each salad.
Nutritional Information per serving:
Fat, gm.: 23 Protein, gm.: 53 Carbs, gm.: 60 Cholesterol, mg.: 260 Fiber, gm.: 15.5