Salmon Nicoise Salad
Ingredients
- 20 small red potatoes
- 3 eggs
- 7 oz Regal Beech Wood Hot Smoked Salmon
- 2 cups green beans, ends chopped
- 1 cup cherry tomatoes, sliced
- 1 cucumber, peeled, sliced
- 1 avocado, sliced
- 1 cup mixed olives
- 6 radishes, sliced
Dressing:
- 1/4 cup extra virgin olive oil
- 1/2 cup basil leaves
- 3 Anchovies
- 1 lemon, juiced
- 1 clove garlic
- 3 spring onion
- 2 Tbsp red wine vinegar
- salt and pepper, to taste
Method
- Prepare the dressing by placing all ingredients in a blender or small food processor and blend until combined.
- Bring a large pot of water to the boil and season with salt. Add the potatoes and cook for about 14 minutes or until tender. At the last minute, throw in the green beans and cook for about 45 seconds. Drain and place the potatoes and green beans in an ice bath to prevent further cooking.
- To boil the eggs, heat a small pot filled with water and bring to a boil. Gently drop in the eggs and let them boil for 7 minutes. After cooking, plunge them in a bowl of room temperature or cold water to stop the cooking process.
- Assemble the salad by placing all ingredients on a serving platter and spoon over dressing. Season with salt and pepper and an extra drizzle of olive oil if desired.
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