Salmon Salad Niçoise

Ingredients

• 1 tablespoon sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 0.5 teaspoons Dijon mustard
• 0.5 cloves garlic , minced
• 3 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper to taste

Instructions

1. 1

   To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.

2. 2

   Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.

3. 3

   Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.

4. 4

   Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.

5. 5

   Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.

6. 6

   Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.