SMOKED SALMON NICOISE SALAD WITH LEMON STUFFED OLIVES

Embark on a culinary journey with our Smoked Salmon Nicoise Salad featuring the exquisite pairing of delicate smoked salmon and briny lemon-stuffed olives.

Smoked Salmon Nicoise Salad with Lemon-Stuffed Olives

This classic French salad takes on a new dimension as the smokiness of salmon mingles with the bright zest of lemon-stuffed olives, creating a symphony of flavors and textures. As you assemble this vibrant salad, envision the freshness of crisp vegetables, the richness of smoked salmon, and the zesty burst from each lemon-stuffed olive. Join us in celebrating a Mediterranean-inspired feast that promises a harmonious marriage of the sea and the garden, making every bite a moment of culinary sophistication.

A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for?

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Smoked Salmon Nicoise Salad with Lemon-Stuffed Olives Recipe

Dressing Ingredients:

• 1/4 cup freshly grated parmesan

• 3 tablespoons champagne vinegar

• 1 tablespoon fresh squeezed lemon juice

• 1 teaspoon grainy mustard

• 1/2 teaspoon fresh ground pepper

• 1 anchovy fillet (optional)

• 2 medium garlic cloves, crushed

• 1/2 teaspoon salt

• 1 cup of UP or infused olive oil of choice (I used Hojiblanca here but dill, garlic, lemon, orange, lime, picual, etc. would all be great here)

Hojiblanca Ultra Premium Extra Virgin Olive Oil

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Directions:

Step 1:

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl.

Step 2:

Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Salad Ingredients:

• 3 cups organic baby spinach

• 1 small head of organic romaine, trimmed, leaves left whole

• 4 large eggs, hard boiled, cooled, peeled, halved

• 1 English or hot house cucumber

• 2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)

• 1/2 pound washed, trimmed fresh green beans, par boiled and cooled

• 2 pounds new potatoes boiled in salt water until just fork tender, and cooled

• 2 teaspoons capers

• 1/2 small red onion sliced thinly (about 1/2 cup)

• 1 cup lemon stuffed manzanilla olives

• fresh chopped Italian parsley leaves for garnish (optional)

• fresh ground pepper to taste

• 1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Directions:

Step 1:

In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves.

Step 2:

Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter

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As you relish the final forkful of our Smoked Salmon Nicoise Salad with Lemon-Stuffed Olives, embrace the exquisite culmination of flavors that dance on your palate. This Mediterranean-inspired creation, with its delicate smoked salmon and zesty lemon-stuffed olives, is more than a salad; it's a celebration of freshness and culinary artistry. Share this vibrant feast with friends and family, turning every meal into a moment of refined indulgence. May the memory of each harmonious bite linger, inspiring future culinary explorations and adding a touch of sophistication to your salad repertoire. Embrace the magic of the sea and the garden in every delectable mouthful.