Salmon Salad Niçoise

1. Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.

2. Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.

3. Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.

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

5. Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.

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

7. Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.

8. Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Cook's Notes:

Lettuce in this salad is optional. Bibb lettuce is suggested for its mild taste and tender texture.

You can use canned salmon as well, but make sure to drain it well before adding to the salad. If you are cooking a small filet, drizzle any accumulated cooking liquid over the finished salad, before serving.