the sun is shining today, time for something light and refreshing!
9 ounces fresh green beans, trimmed of strings
1 pound small red potatoes
1 small head Bibb or butter lettuce
4 tablespoons capers
1 cup Niçoise olives
2 large tomatoes, cut into 8 pieces each
10 to 12 ounces good quality smoked salmon
(Klawock Oceanside red king salmon used here www.klawockoceanside.com)
4 hard-boiled eggs, halved
3 tablespoons lemon juice
1 tablespoon minced shallot
1 teaspoon prepared Dijon mustard
Pinch of sugar
Pinch sea salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Steam the green beans until tender, then rinse well under cold water and drain. Boil the potatoes until done, and cool down in cold water. Drain and quarter the potatoes.
Place several lettuce leaves on each plate. Place a mound of potatoes in the center and surround with separate piles of beans, capers, olives, tomatoes, and smoked salmon. Nestle two egg halves on opposite sides of the plate.
To make the vinaigrette, whisk together the lemon juice, shallot, Dijon mustard, and sugar in a medium, high-sided bowl. Slowly drizzle in the olive oil, whisking vigorously to emulsify. Whisk in the salt and pepper to taste.
Drizzle each salad with the Lemon Vinaigrette.
Makes 4-6 serving