Ingredients
For the dressing:
- Freshly squeezed juice from 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon grainy Dijon mustard
- 1 large cloves garlic, minced
- 1 small shallot, finely chopped
- Sea salt and freshly ground pepper, to taste
For the salad:
- 200 g green beans
- 300-400 g green asparagus (see tips below)
- 400 g new potatoes, scrubbed clean
- 100 g smoked salmon, coarsely chopped
- 1 small red onion, thinly sliced
- 50 g Kalamata or Niçoise olives, pitted and halved
- 1 tablespoon capers (in brine), drained
- 2 tablespoons chopped fresh dill
- 4 handfuls chopped salad greens of choice (I like romaine hearts or arugula or a mix)
Instructions
- In a large bowl, whisk together the dressing ingredients.
- Place potatoes in a large pot and of cold water. Bring to a boil, season with salt, and cook until fork-tender, about 15 minutes (depending on size). Transfer potatoes to a cutting board with a slotted spoon. Cut the potatoes in half and add the hot potatoes to the bowl with the dressing until well-coated.
- Meanwhile, heat a small non-stick skillet over medium to medium-high heat. Add the smoked salmon and sauté, breaking up with a wooden spoon, until cooked and flaky (1-2 minutes).
- Return the pot of water to a boil and blanch the green beans and asparagus until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3-4 minutes. Drain, transfer to a clean kitchen towel and pat dry.
- Add the green beans, asparagus, flaked salmon, red onion, olives, capers, fresh dill and salad greens. Serve the warm or at room temperature. Enjoy!
Nutrition
Notes
- If you are unable find green asparagus, then I suggest adding a handful of sweet vine-ripened tomatoes.
- For this salad I chose to make a mustardy dressing. I also make this salad without the salmon using my go-to French vinaigrette dressing.
- Be sure to toss the potatoes in at least half the dressing while they are hot, as they soak up the flavor. Whether you peel them or not I will leave up to you to decide.