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Salade Niçoise with Copper River Salmon & Provence Rosé
CHRISTINE HAVENS22Ingredients
90Minutes
910Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 tsp. anchovy paste
- 2 tsp. Dijon mustard
- 2 1/2 Tbsp. finely minced shallot
- 1 large garlic clove (finely minced)
- 1/4 cup red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 cup extra virgin olive oil
- 1 1/2 tsp. tarragon (minced fresh French)
- sea salt
- freshly ground black pepper
- 1 1/2 lb. salmon (Copper River, or wild salmon)
- 2 tsp. butter
- 3 Tbsp. tarragon (finely chopped fresh French, or parsley)
- 1 head Boston lettuce (leaves torn into pieces)
- 1 lb. small potatoes (preferably baby Yukon Gold)
- 1/2 lb. green beans (preferably Haricots Verts, trimmed)
- 4 hard boiled eggs (halved)
- 1 pt. 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
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat600 |
| % DAILY VALUE |
| Total Fat67g103% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol310mg103% |
| Sodium890mg37% |
| Potassium1540mg44% |
| Protein46g |
| Calories from Fat600 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* 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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