Salade Niçoise with Copper River Salmon & Bandol Rosé

CHRISTINE HAVENS
22Ingredients
60Minutes
920Calories

Ingredients

US|METRIC
  • 1/2 teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 2 1/2 tablespoons shallot (finely minced)
  • 1 large garlic clove (finely minced)
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 1 1/2 teaspoons tarragon (minced fresh French)
  • sea salt
  • freshly ground black pepper
  • 1 1/2 pounds salmon (Copper River, or wild salmon)
  • 2 teaspoons butter
  • 3 tablespoons tarragon (finely chopped fresh French, or parsley)
  • 1 head Boston lettuce leaves (torn into pieces)
  • 1 pound small potatoes (preferably baby Yukon Gold)
  • 1/2 pound green beans (preferably Haricots Verts, trimmed)
  • 4 hard boiled eggs (halved)
  • 1 pint cherry tomatoes
  • 2/3 cup brine-cured black olives (Niçoise or other)
  • 1/4 cup capers (drained bottled, I prefer the larger ones)
  • sea salt
  • freshly ground black pepper
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    NutritionView More

    920Calories
    Sodium37% DV890mg
    Fat103% DV67g
    Protein90% DV46g
    Carbs10% DV31g
    Fiber20% DV5g
    Calories920Calories from Fat600
    % DAILY VALUE
    Total Fat67g103%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol310mg103%
    Sodium890mg37%
    Potassium1570mg45%
    Protein46g90%
    Calories from Fat600
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A40%
    Vitamin C80%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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