Summer is the perfect time for fresh garden salads.
Try this delicious Salmon Niçoise Salad recipe shared by Nikki (@kennedy_gardener), featuring most of the ingredients freshly harvested from her summer garden!
Ingredients
Salad
- Four large potatoes - peeled and chopped into small cubes
- 12 French green beans - halved
- One Cos lettuce
- Half a handful of rocket
- Half a cucumber - cut into sticks
- Two radishes - cut into sticks
- Half an avocado
- 300g fresh salmon
- However many eggs you would like!
- Capers
- Sunflower oil
Dressing
- Two and a half teaspoons of Dijon mustard
- Zest of one lemon
- Juice of half a lemon
- Salt & pepper
- Olive oil
- Half a teaspoon of honey
Method
- Bring a pot of salted water to the boil.
- Add potatoes and cook until almost tender, about 7-10 minutes.
- Add green beans in the last 4 minutes and cook until tender.
- Drain the pot and run cold water over the potatoes and beans, so they hold their colour.
- Heat up some sunflower oil and cook your cubed potatoes until crispy.
- Use the oil in the pan to fry off your capers, then set aside.
- Poach your eggs to soft.
- Whisk together mustard, lemon zest, and salt and pepper in a bowl. While whisking, gradually add the olive oil.
- Use two tablespoons of the dressing to spread over the salmon, then whisk lemon juice and honey into to the dressing.
- Cook the salmon for however long you prefer to have your salmon cooked. I did mine in a hot fry pan with no oil as there was oil from the dressing.
- Then layer everything up! First do a layer of lettuces, green beans, cucumber, radishes, potatoes and avocado. Then drizzle with a little bit with the dressing, then add another layer the same
- Add the flaked salmon, eggs & capers on top, drizzle with the remaining dressing and enjoy!
Discover more recipes to make the make the most of your homegrown harvests here >
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