This is a French inspired salad that means "as prepared in Nice." The beauty of the salad lies in its presentation -- a medley of color, flavor and texture. Proportions are suggestions and can be varied according to preference and availability. 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, end trimmed 2 pounds salmon fillets seasoned salt and pepper to taste 4 hard cooked eggs, quartered 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) great northern beans, drained and rinsed 1 can (14 ounces) artichoke hearts, drained 1 cup Nicoise or black olives 8 small Roma tomato, quartered 1/2 cup capers
Dressing 3 tablespoons red wine vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 teaspoon sugar 1 teaspoon herbes de Provence or herbs of your choice 1/4 cup olive oil 1 teaspoon anchovy paste, optional salt and pepper to taste
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 until tender-crisp. Chill under cold running water. Drain and set aside.
Preheat grill to medium heat. Sprinkle salmon with seasoned salt and pepper. Grill salmon until brown on all sides and cooked through in the middle. Remove from grill and set aside.
On a large serving platter arrange the following: potatoes, green bean, salmon, eggs, beans, artichokes, olives, and tomatoes. Sprinkle with capers.
Combine dressing ingredients in a small food processor. Mix well. Drizzle desired amount of dressing over salad.
Nutritional Information per serving:
Calories: 470 Fat, gm.: 19 Protein, gm.: 35 Carbs, gm.: 40 Cholesterol, mg.: 150 Fiber, gm.: 11.3
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