This started out as a salmon niçoise. Then I saw some beautiful skinny asparagus (spring is here!) and those replaced the green beans. I ditched the potatoes and I was out of anchovies and this salad was a far cry from a niçoise. Still planning on making that sometime soon – it’s one of my favorites. But this one is not too shabby either.
No time? Used smoked salmon. Low on cash? Used canned salmon. Salmon not your thing? This would be equally delicious with chicken. Vegetarian? Use lentils.
1 tablespoon dijon mustard
1/8 cup white wine vinegar (any light-colored vinegar will do)
1/4 cup of olive oil
1 pinch of salt
1 pinch of pepper
1 teaspoon herbes de provence (italian seasoning will also do) Salad: 2 eggs
8 ounces salmon
4 cups of your favorite greens (I used a mixture of baby spinach and baby kale)
8 asparagus stalks, trimmed chopped into sticks
1 cup sliced cherry tomatoes
2 tablespoons chopped chives
Preheat the oven to 425°. Put the eggs in a pot of cold water and bring it to a boil. When the water begins to boil, turn it off, cover the pot and leave it for 10-12 minutes (depending on how well done you like your hard boiled eggs). When the timer goes off, run the eggs under cold water to stop the cooking process. When they are cool, peel and slice in half. For the dressing, whisk all ingredients together until combined and set aside.
Drizzle the salmon with olive oil and sprinkle with salt & pepper. Roast skin side up for 4 minutes, then flip it over and roast an additional 2-3 minutes (salmon should be opaque but not dry).
Assemble, the greens, asparagus, tomatoes, and chives (reserving some for garnish) in a bowl and toss with enough dressing to coat (there will likely be extra – I usually reserve some extra dressing in case we want to dress the salad more). Set the salmon and hard boiled eggs on top of the salad. Garnish with chives and serve immediately.