Nicoise Salad

Some of my fondest memories as a child were days spent at weekend lunch with my mom and aunties. Over lunch they would share their secrets, fears, hopes and dreams, supporting and driving each other nuts as only close sisters can do. It was always a treat to hear them cackle about church gossip, discuss the latest news and laugh about pop culture. I always listened as closely as possible, learning valuable lessons about family, sisterhood, and what it means to be a black woman. This Salmon Niscoise Salad recalls those times and I would make it again and again.

To save time on preparation, you can make some of the ingredients like the hard boiled eggs and potatoes a day ahead.  Recipe adapted from Bon Appetit.

INGREDIENTS 

2 small potatoes

1/4 cup cherry tomatoes

4 oz. asparagus

5 oz. green beans, trimmed

2 large eggs

1/4 cup olive oil

1/2 can artichoke hearts

6 oz. salmon fillet

Ground black pepper to taste

1/2 TSP anchovy paste

1 TBS Dijon mustard

1/2 TSP sugar

1/2 small lemon juiced

2 cups arugula

1/4 cup black and green olives

Kosher salt to taste

PREPARATION

1. Place potatoes in a medium saucepan and add cold water to cover. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate.

2. Return water to a boil and cook green beans in same saucepan until crisp-tender, about 10 minutes. Transfer green beans to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

3. Return water to a boil and asparagus in same saucepan until crisp-tender, 5-6 minutes. Transfer green beans to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

4. Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.. 

5. Preheat oven to 425˚. Season salmon with salt and pepper and place on a rimmed baking sheet. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

6. Combine anchovy paste, mustard, lemon juice, and sugar in a large bowl to form a coarse paste. Whisk in remaining ¼ cup oil. Season dressing with salt and pepper.

7. Using a fork, break salmon into large flakes. Halve reserved potatoes and eggs crosswise.

8. Arrange arugula on a platter. Drizzle with half of dressing. Top in separate piles with potatoes, green beans, asparagus, artichoke hearts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with ground pepper. Serve immediately.