Bonjour, mes amies! Today I am sharing a fabulous french recipe that will knock all of your american friends right off their feet. To be honest with you, I just learned how to pronouce niçoise this year in french class....and I have been taking french for four years. I figured that now that I can pronounce the dish, I might as well make a version of it myself as well. This recipe makes enough for 2-3 people, however, I always eat the whole thing by myself. The salty smoked salmon with the buttery potatoes wins over my heart and stomach every time, and despite my attempt at willpower, I end up eating the whole bowl. No ragrets.
I used small golden fingerling potatoes in this recipe, but red potatoes (or even purple!) would be great. Same with the salmon; if you don't care for lox, try out some tuna. BYOC, as Claire Robinson would say. (Be your own chef ☺) This recipe is perfect for summer days when you have loads of farmer's market veggies in your fridge. Or better yet, vegetables from your own backyard! I just harvested my very own green beans and peas from our little backyard garden (or as the french say, "jardin") and I swear they are three times more flavorful than store bought.
So go ahead and harvest your veggies and make this french dish! Bon appétit!
Salmon Niçoise Salad
Ingredients:
2 oz. smoked salmon (I used this brand from Costco)
4-5 small golden potatoes
1 cup fresh green beans
1/4 cup chopped red bell pepper
juice of half a lemon
1 tbsp chopped dill
2 tbsp greek yogurt
1 tsp dijon mustard
Method:
Preheat oven to 425 F. Quarter potatoes and place on a parchment/silicon lined baking sheet and bake for 25-30 minutes until the edges are crisp. Meanwhile, boil a small pot of water. While you are waiting for the water to boil, set aside a bowl filled with ice cubes. Once the pot of water is boiling, place the green beans in. Cover pot and reduce heat. Cook for 5ish minutes or until they are soft enough to put a fork through. Drain the beans and place them in the ice bath. Finally place all of the ingredients (including potatoes and green beans) into a bowl and mix. This salad can be eaten right away (which I always do because I have no patience) or stored in the fridge for a few hours to further develop the flavors.
Please try this recipe out and share it with me on instagram, @thedancingfoodie27.
♥Maddie
Ingredients:
2 oz. smoked salmon (I used this brand from Costco)
4-5 small golden potatoes
1 cup fresh green beans
1/4 cup chopped red bell pepper
juice of half a lemon
1 tbsp chopped dill
2 tbsp greek yogurt
1 tsp dijon mustard
Method:
Preheat oven to 425 F. Quarter potatoes and place on a parchment/silicon lined baking sheet and bake for 25-30 minutes until the edges are crisp. Meanwhile, boil a small pot of water. While you are waiting for the water to boil, set aside a bowl filled with ice cubes. Once the pot of water is boiling, place the green beans in. Cover pot and reduce heat. Cook for 5ish minutes or until they are soft enough to put a fork through. Drain the beans and place them in the ice bath. Finally place all of the ingredients (including potatoes and green beans) into a bowl and mix. This salad can be eaten right away (which I always do because I have no patience) or stored in the fridge for a few hours to further develop the flavors.
Please try this recipe out and share it with me on instagram, @thedancingfoodie27.
♥Maddie