Salmon Nicoise Salad

Salmon Nicoise Salad


2 large eggs

1 cup green beans, trimmed

½ teaspoon sea salt, divided

1 bunch romaine lettuce, tough outer leaves removed, inner leaves thinly sliced crosswise

½ cup canned chickpeas, rinsed and drained

2 Roma tomatoes, thinly sliced lengthwise

1 can high-quality salmon, drained

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons extra-virgin olive oil
DirectionsInstructions Checklist
Step 1
Place eggs in a medium saucepan and cover with cool water. Bring to a boil, then lower to a simmer for 3 minutes. Turn off heat, cover, and set aside for 10 minutes. Remove eggs and place in a bowl of cold water until cool enough to peel. Quarter eggs lengthwise and set aside.

Step 2
Fill another medium saucepan with 1 inch water. Place a steamer insert in the pot and bring water to a boil over high heat. Add green beans, and sprinkle with 1/4 teaspoon sea salt. Reduce heat to low, cover, and steam until tender, about 6 to 8 minutes. Shock beans under cold water to stop the cooking, drain, and set aside.

Step 3
Divide lettuce, chickpeas, and tomatoes among 4 shallow bowls. Top each serving with 1/4 salmon and 2 egg quarters. Arrange green beans on top.

Step 4
In a small mixing bowl, whisk together red wine vinegar, mustard, honey, and remaining 1/4 teaspoon salt. Slowly add olive oil, whisking constantly until well blended. Drizzle dressing over salads and serve.

In the diet it is best to consume without any processing, to use all the components. It is not recommended for frying give a high boiling point which releases harmful free radicals. It is also not recommended for preparing cakes and pastries due to the strong smell, and it can completely change the taste. However, it is a great choice for any other food preparation.