Niçoise Salad
You can make all the ingredients ahead of time and store in refrigerator for a day or so. Serve the salad chilled or room temperature when it's warm outside, or serve it warm on cooler days.
Servings: 4 servings
Ingredients
Salad
- 4 large hard boiled eggs
- 1 pound salmon sliced into 4 pieces
- 1 tablespoon dill
- 2 tablespoons lemon juice
- 2 pounds roasted small potatoes Yukon creamer or other small potatoes; recipe below
- 1 pint roasted cherry tomatoes recipe below
- 1 pound blanched green beans recipe below
- ½ cup Niçoise olives
- 2 Persian cucumbers sliced
- 1 tablespoon honey
- Herb dressing recipe below
