Seattle Nicoise

A Seattle-style version of the French favorite, Salade Nicoise.

INGRIDIENT

¾ pound chunked (not thin sliced), Alaska-style smoked salmon

1 cup bottled champagne salad dressing

sea salt and freshly ground black pepper to taste

4 ounces pickled green beans, cut in thirds

1 ½ pounds new potatoes, red or yellow, scrubbed

3 medium tomatoes, quartered

5 eggs, hard cooked and peeled, then quartered

½ cup nicoise or other small, black, pitted olives

DIRECTION

Step: 1

Break the salmon into large but still bite-sized chunks and set aside.

Step: 2

Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.

Step: 3

Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.

Step: 4

Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

NUTRITION FACT

Per Serving: 1031 calories; protein 28.6g; carbohydrates 42.6g; fat 82.1g; cholesterol 284.6mg; sodium 3257.7mg.

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