Nicoise Salad

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nicoise-salad

Salmon:
3 pieces salmon fillet
¼ cup mayonnaise
½ cup fresh dill, chopped
1 tablespoon lemon juice
3 tablespoons sugar
Kosher salt and pepper to taste

Mix all ingredients together. Coat the salmon with the mixture and refrigerate for 30 minutes. Preheat the oven to broil. Broil the salmon for approximately 6 minutes or until cooked through.

For the Dressing:
4 eggs, hard-boiled, whites and yolks separated
½ cup olive oil
1/3 cup red wine vinegar
2 tablespoons mustard
2 teaspoons sugar
1 teaspoon salt
½ teaspoon dried basil

Mash cooked egg yolks. Add the rest of the dressing ingredients and shake well. Refrigerate until using.

For Salad:
6 cups romaine lettuce
½ pint cherry tomatoes
1 can hearts of palm, sliced
1 ½ cup green beans, cooked
1 cup small red potatoes, cooked and halved
4 egg whites

Toss together salad ingredients. Cut salmon in chunks and add. Toss with the dressing. Serve chilled.

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