Niçoise salad with hot-smoked salmon
This niçoise salad recipe sees the classic French salad welcome rich, delicate hot-smoked salmon in place of traditional tuna
Ingredients
- 12 baby new potatoes
- 4 eggs
- 125 gram green beans, trimmed
- 250 gram punnet cherry tomatoes, halved
- 250 gram hot-smoked salmon, skin removed, flaked
- 150 gram mixed salad leaves
- 1/4 cup seeded kalamata olives
- Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon wholegrain mustard
- 2 clove garlic, crushed
- crusty bread to serve (optional)
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