On a balmy summer evening, a warm salad is satisfying yet light. Traditionally, niçoise is made with canned tuna, but the omega-3 fatty acids in the fish don’t make it through the canning process, so we’ve used wild salmon instead
Prep:15 mins
Serves 4
1 red onion (about 130g), finely chopped2 tbsp apple cider vinegar2 tbsp extra virgin olive oil12 pitted Kalamata olives, quartered2 tbsp chopped dill2 tsp chopped tarragon leaves400g small baby potatoes2 eggs320g fine green beans, trimmed4 wild salmon fillets (about 100-125g each), defrosted if frozen2 x 160g Little Gem lettuces, 1 shredded4 tomatoes, cut into wedges
STEP 1Combine the onion, vinegar, oil, olives and herbs in a medium bowl.STEP 2Boil the potatoes in the base of a steamer for 10 mins. Add the eggs (top up with boiling water from the kettle if they’re not submerged). Tip the green beans into a pan and put the steamer on top, then cook for 8 mins more.STEP 3Remove the potatoes and eggs from the steamer, but don’t drain. Add the salmon to the water and cook for 5 mins. Stir the warm potatoes into the dressing.STEP 4To serve, divide half the lettuce between two plates (or pile onto one platter) along with half the green beans and tomatoes, then spoon half the dressed potatoes on top. Remove and discard any skin from the salmon, then flake half the fish over the salad. Peel one egg, halve and serve one half over each salad. Chill the remaining ingredients for the next day to eat cold. Will keep covered and chilled for up to a day.
