Trout Niçoise Salad - Salad Recipe | BCLIQUOR

Ingredients

• ½ tsp (2.5 ml) salt, plus extra to taste
• 2 eggs
• ½ small beet, raw, sliced
• 2 tbsp (30 ml) white vinegar
• 10 small new potatoes, washed, unpeeled
• 1 bunch asparagus, trimmed
• 2 tbsp (30 ml) olive oil
• 2 x 4 oz (125 g) trout fillets
• black pepper, to taste
• 1 head butter lettuce
• 1 cup (250 ml) halved cherry tomatoes
• ¼ cup (60 ml) pitted Kalamata olives
• ½ lemon, cut into wedges, to serve
• Dill Dressing, ingredients follow below
• 1 garlic clove, minced
• 2 tbsp (30 ml) mayonnaise
• 1 tbsp (15 ml) grainy mustard
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (15 ml) diced dill pickles or cornichons
• 1 tbsp (15 ml) chopped capers
• 1 tbsp (15 ml) chopped dill
• salt
• pepper
• 1 tsp (5 ml) water, plus extra as needed (optional)