IN-THE KITCHEN
GIVE THIS FRESH SALMON NICOISE SALAD A SPIN FOR A LIGHT AND EASY SPRING DINNER.
NATALIE SCHULTZ
Salmon Nicoise Salad
• 4 x salmon fillets cooked your favorite way- we poach ours with pepper, lemon & tarragon
• 24 sugar snap peas blanched & refreshed in icy water so they stay crunchy
• sweet potato cut into wedges, seasoned & roasted. Allow 3 nice wedges per serve
• olives- pitted kalamata- 6 per serve
• mesculin salad mix- generous handful per serve
• 1 small spanish onion- finely sliced
• 4 poached or boiled eggs
• 12 cherry tomatoes cut in half
• salt and pepper
• snow pea tendrills to garnish
TO ASSEMBLE
Place mesculin, olives, sugar snaps and cherry tomatoes in a bowl & toss with white wine vinegar then place on serving plate. Try to evenly distribute the sugar snaps, olives & cherry tomatoes.
Arrange the sweet potato in a wheel around the salad.
Centre the spanish onion & place a salmon fillet on top, overlaying with a poached egg & a generous drizzle of green goddess dressing. Finally add freshly cracked pepper & garnish with snow pea sprouts.
Green Goddess Dressing
• 3 / 4 cup plain yogurt
• 1 / 4 cup milk
• 1 / 2 cup fresh parsley
• 1 / 2 cup green onions( white and green parts)
• 1 / 2 cup fresh basil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 / 2 teaspoon salt
METHOD Puree all ingredients together in a blender.
Simple White Wine Dressing
• 1 / 3 cup white wine
• 1 / 4 cup freshly squeezed lemon juice
• 1 teaspoon honey
• 1 / 4 teaspoon kosher salt
• 1 / 4 teaspoon black pepper
• 3 / 4 cup extra-virgin olive oil
METHOD
In a medium bowl, whisk wine, lemon juice, honey, salt & pepper, while whisking slowly add the oil, then refrigerate before drizzling over the salad.
8 image Peta Rudd