Salmon Niçoise Salad
2 salmon fillets, pan-seared in olive oil with a sprinkle of salt and pepper
2 cups mixed field greens
1 cup green beans, blanched in boiling water for 90 seconds and then chilled in an ice bath
4 baby potatoes (about 1 cup sliced potato), sliced, boiled until tender, drained, and cooled
6 baby Roma tomatoes, halved (or any tomatoes you like)
6-8 black good quality olives (such as Niçoise or Kalamata)
8 soft-boiled (or hard-boiled, if you prefer) quail eggs*
2 tablespoons olive oil
1 teaspoon apple cider vinegar (or 2 teaspoons fresh lemon juice)
1/4 teaspoon Dijon mustard
Pinch salt and pepper
*If you can’t find quail’s eggs, you can use 2 hen’s eggs (1 per person, since 4 quail eggs equals about 1 hen’s egg).
To soft boil the quail’s eggs, bring a small saucepan of water to a rolling boil. Carefully add the quail’s eggs and boil for 2 1/2 minutes. Transfer the eggs from the boiling water directly into an ice bath (a bowl of cold water filled with ice). Cool completely, then crack and peel, being a bit careful because the membrane between the egg white and shell is a little thicker than in a chicken’s egg. (To make medium-boiled quail’s eggs, boil for 3 minutes; for hard-boiled, boil 4 minutes. I used Simply Cooked’s guide on How to Cook Perfect Quail’s Eggs and it worked like a charm.)
Arrange all salad components on two plates in any decorative way you like. Whisk together all ingredients for the vinaigrette in a small bowl and drizzle on top. Serve immediately, with fresh ground black pepper on top.