This light, refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicoise salad worked for me, but some did not. In my view this needed to be a composed, not tossed, salad and it needed to be served on a bed of greens - mesclun, butter lettuce or Romaine, for example. I used Romaine. The bottled champagne dressing would be okay in a pinch I guess, but with all these beautiful and quality ingredients I believe it deserved a homemade vinaigrette - I prepared a simple and classic Lemon-Dijon Vinaigrette. The boiled new potatoes (test with a fork, not a knife) are an important addition and the submitter has it right by letting them soak up some of the good salad dressing awhile before serving. The pickled green beans were too bold a deviation on the classic for me, so I stuck to fresh green beans which I tossed in with the potatoes the last five minutes of cooking, then removed them to an ice bath to stop the cooking process and to retain their vibrant green color. Now the salmon, Hubs and I agree, was an interesting and quite worthy variation from the classic tuna, one Hubs particularly enjoyed. Finally, except for the potatoes which were at room temperature, I served this chilled, not warm. All and all, this was a creative interpretation of the classic Salad Nicoise that allows for individual tinkering and spin.
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This light, refreshing and nutritious salad was just what our bodies told us we needed after...