Smoked Salmon Niçoise Salad
By America's Test KitchenPublished on April 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound small red potatoes, unpeeled, halvedSalt and pepper 8 ounces green beans, trimmed⅔ cup sour cream 2 tablespoons lemon juice 1 tablespoon chopped fresh dill 10 ounces (10 cups) mesclun 4 hard-cooked large eggs, halved8 ounces sliced smoked salmon ½ cup pitted kalamata olives, halved
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 1 1/2 tablespoons salt; return to boil and cook for 10 minutes. Add green beans and continue to cook until both vegetables are tender, about 4 minutes longer. Drain.
- Combine sour cream, lemon juice, 2 tablespoons water, dill, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Toss mesclun and 1/4 cup sour cream mixture together in large bowl. Divide dressed mesclun, potatoes, green beans, and eggs evenly among 4 bowls. Divide salmon and olives evenly among bowls. Drizzle salads with remaining dressing. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound small red potatoes, unpeeled, halved
Salt and pepper
8 ounces green beans, trimmed
⅔ cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
10 ounces (10 cups) mesclun
4 hard-cooked large eggs, halved
8 ounces sliced smoked salmon
½ cup pitted kalamata olives, halved
Ingredients
1 pound small red potatoes, unpeeled, halved
Salt and pepper
8 ounces green beans, trimmed
⅔ cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
10 ounces (10 cups) mesclun
4 hard-cooked large eggs, halved
8 ounces sliced smoked salmon
½ cup pitted kalamata olives, halved
Ingredients
1 pound small red potatoes, unpeeled, halved
Salt and pepper
8 ounces green beans, trimmed
⅔ cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
10 ounces (10 cups) mesclun
4 hard-cooked large eggs, halved
8 ounces sliced smoked salmon
½ cup pitted kalamata olives, halved
Why This Recipe Works
Starting the potatoes first and adding the green beans later ensures that both vegetables finish cooking at the same time.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 1 1/2 tablespoons salt; return to boil and cook for 10 minutes. Add green beans and continue to cook until both vegetables are tender, about 4 minutes longer. Drain.
- Combine sour cream, lemon juice, 2 tablespoons water, dill, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Toss mesclun and 1/4 cup sour cream mixture together in large bowl. Divide dressed mesclun, potatoes, green beans, and eggs evenly among 4 bowls. Divide salmon and olives evenly among bowls. Drizzle salads with remaining dressing. Serve.
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