Salmon Niçoise Salad
Present this beautiful French Riviera favorite with salmon atop triple lettuces, tossed with Rach's delectable dressing and eggs, olives, tomatoes, green beans and radishes served...
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Ingredients
- 1 large shallot, peeled
- 1 clove garlic, peeled
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste
- 1 tablespoon warm water
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons herbes de Provence (half a palmful)
- About 1/3 cup extra virgin olive oil (EVOO), plus a drizzle
- Salt
- pepper
- 4 fillets salmon, skin-off
- A few sprigs fresh thyme, finely chopped
- Juice of 1/2 lemon
- 1 heart of romaine lettuce, shredded
- 1 head endive, thinly sliced
- 1 head frisée, separated
- 1/2 pound thin green beans, trimmed and blanched
- 8 cherry tomatoes, halved
- 4 hard-boiled eggs, sliced or chopped
- Niçoise olives, for garnish
- 4 radishes, thinly sliced or quartered
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