Thursday 14 December 2017

Salmon Nicoise Salad

Rozanne Stevens

Serves 4

Ingredients

* 2 salmon fillets

* 250g baby potatoes, halved

* 4 free-range eggs

* 250g cherry tomatoes, halved

* 1 bunch asparagus

* 2 baby cos lettuces, leaves separated and washed

* 2 tbsp capers, drained

Dressing

* Juice of 1/2 lemon

* 1tbsp olive oil

* 1tsp Dijon mustard

* Salt and pepper

Method

* Boil the baby potatoes for 15 to 20 minutes in a large pot of boiling water until just tender.

* Season the salmon fillets and pop under the grill for 4 to 5 minutes a side until just cooked. Flake into large pieces.

* Place the eggs in a pot of cold water and bring up to the boil. Reduce to a vigorous simmer and simmer for 6 minutes. Drain and cover with cold water, then peel off the shell and halve.

* Blanch the asparagus for 3 minutes then freshen in ice water.

* Pour the dressing ingredients into a clean jam jar and shake to emulsify.

* Gently toss together all the salad ingredients and scatter over some capers. Drizzle over the dressing and serve.

Irish Independent

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