Nouveau Niçoise with Smoked Salmon, Jammy Eggs, and Brilliant Potatoes - alive magazine

Name: Nouveau Niçoise with Smoked Salmon, Jammy Eggs, and Brilliant Potatoes - alive magazine
Ingredients: 1 cup (250 mL) thinly sliced red onion; 1 Tbsp (15 mL) fresh lemon juice; 1/2 tsp (2 mL) raw sugar; 1/4 tsp (1 mL) sea salt; 4 medium organic eggs; 1/2 lb (225 g) small new potatoes (creamer) or unpeeled blue potatoes; 1 lb (450 g) fresh asparagus; 2 cups (500 mL) frisÈe or mixed baby greens; 1/2 head radicchio, leaves separated; 6 oz (170 g) cold-smoked wild salmon; 1/2 cup (125 mL) bright green olives, such as Castelvetrano; 1 Tbsp (15 mL) capers, rinsed and drained (optional); 2 Tbsp (30 mL) fresh lemon juice; 1 Tbsp (15 mL) fresh minced tarragon; 2 tsp (10 mL) Dijon mustard; 1 grated or finely minced garlic clove; 1/2 tsp (2 mL) raw sugar or honey; 1/4 tsp (1 mL) black pepper; 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil; Sea salt, to taste (optional)

www.alive.com

This beautiful “new” Niçoise salad has it all—instant attraction with colour, flavour, and buttery smoked salmon. Serve it with “jammy” cooked organic eggs…

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