Nicoise Salad with Smoked Salmon and Quinoa

Ingredients:

Vinaigrette

1 small shallot, minced

1 small garlic clove, minced

2 teaspoons Dijon mustard

4 anchovy fillets, minced (oil packed or salt packed - cleaned and prepped)

3 tablespoons white wine vinegar

1 tablespoon water

3/4 cup extra virgin olive oil

Salt & Pepper

Salad:

1-pound small potatoes, such as Yukon gold

1/2 medium onion, whole

2 sprigs fresh thyme

4 medium cloves of garlic, whole

1/2 cup kosher salt

1 pound string beans, preferably French, rinsed and trimmed

2 large eggs, hard boiled and cut into quarters

1/2-pound ripe tomatoes, preferably cherry, halved or quartered, depending on size

1/2 cup quinoa

1 cup water or vegetable broth

16oz Alaska Smokehouse Smoked Sockeye Salmon, skin removed and broken into chunks

3/4 cup pitted small black olives, drained

2 tablespoons brined capers, drained

10 fresh basil leaves, torn

2 tablespoons tarragon, roughly chopped

1/4 cup fresh parsley, torn from stems

3oz lettuce greens, such as spring mix, baby kale, or even romaine

Salt and Pepper

Procedure:

Begin with the Vinaigrette by combining the shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine.

Now, start whisking again and slowly drizzle in the olive oil, and do not stop whisking until all oil has been added.  Or you can add all the ingredients into a jar, seal the lid, then shake vigorously until combined.

Season with salt and pepper and store in the refrigerator.

Now, to prepare the salad, place a large saucepan on a burner and add the potatoes.

Cover them with about 2 inches of water, then add onion, thyme, and garlic.

Stir in about 1/2 cup of salt and turn heat onto medium-high.  

Bring to a simmer, then lower heat and cook until potatoes are easily pierced by a fork, about 40 minutes.

Remove from heat and let stand in cooking water until cooled slightly, about 10 minutes.

Drain potatoes and remove onion, garlic, and thyme, then set aside.

Rinse quinoa and add to a small pot with 1 cup of water or vegetable stock.

Bring to a rapid boil for 2 minutes, then lower heat to simmer over medium heat.

Simmer for 10 minutes uncovered until water has been absorbed.

Remove from heat, cover and steam quinoa for an additional 5 minutes.

Fluff with fork and allow to cool to room temperature.

In the same large saucepan as you cooked the potatoes in, fill with water and season that water with salt.

In a large bowl, fill it with ice and water

Bring the water in the saucepan to a boil.

In small batches, cook green beans until crisp, about 3 minutes each batch.

Transfer cooked green beans to ice bath.

Once done cooking, drain beans and pat dry.

Cut beans into 1-1/2" lengths and set aside.

To assemble the salad, in a large bowl, combine potatoes, green beans, tomatoes, smoked salmon, olives, capers, basil, and lettuce greens.

Whisk or shake vinaigrette again to recombine, then drizzle a small amount into the bowl.

Toss the salad to coat evenly, adding more vinaigrette as needed until everything is coated.

Season with salt and pepper, then serve and garnish with egg wedges.