Salmon Niçoise Salad
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. |
|
Ingredients
| 5 | ea. | Grape tomatoes, washed, halved |
| 2 | oz. | Green beans, blanched, cut in 1" pieces |
| 8 | ea. | Kalamata olives, whole, pitted |
| 4 | ea. | Roasted creamer potatoes, cut in half, sub recipe |
| 1/8 | tsp. | Black pepper, ground |
| 1/8 | tsp. | Alderwood smoked salt |
| 1/8 | tsp. | Fennel seed, whole |
| 1 | oz. | Herb'n Vinaigrette, sub recipe |
| 1 | oz. | Lettuce blend, sub recipe |
| 5 | oz. | Salmon, bias cut, grilled, 2 ounce each |
| 1 | ea. | Hard boiled egg, shell removed, quartered |
Equipment
- Knife
- Cutting board
- Mixing bowls
- Tongs
- Foodservice gloves
Preparation
- In a bowl, mix the tomatoes, beans, olives, potatoes, smoked salt, pepper, fennel seed and ½ the dressing. Toss well being sure not to break up the potatoes too much. Set aside.
- Place the lettuce in a bowl and mix with remaining dressing, coat well.
- Place the lettuce and vegetable mixture in the container.
- Top the lettuce with the grilled salmon, garnish with the egg quarters.
- Place cover on container and serve immediately.
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Salmon Niçoise Salad
