Smoked salmon Nicoise

3 tbsp olive oil

175g  mixed salad leaves

2 tbsp pitted black olives

6 plum tomatoes, sliced

2 tbsp capers or caper berries

200g fine beans

1 small tin anchovies, drained

150g new potatoes, sliced

Salt and freshly ground black pepper

3 hard-boiled eggs, sliced

For The Dressing:

8 tbsp extra virgin Olive oil

2 tbsp white wine or cider vinegar

1 tsp Dijon or mixed grain mustard

2 small cloves garlic, peeled and crushed

Bunch fresh chives, finely chopped

Bunch fresh tarragon, finely chopped

Salt and freshly ground black pepper

Method: 

• Heat the oven to 200°C.
• Brush the sliced bread with the olive oil and season with salt and black pepper.
• Bake for 10 minutes or until just golden. Serve whole or broken into smaller croutons.
• Cook the potatoes in a pan of boiling water until soft. Drain and roast in the oven for about 20 minutes until golden. Set aside.
• Cook the beans until just al dente. Drain, rinse and set aside.
• To make the dressing whisk together the oil, vinegar, mustard and garlic. Stir in the herbs just before serving.
• Arrange the salad leaves on six plates. Scatter on the beans, anchovies, potatoes, eggs, olives, capers and tomatoes.
• Roll the smoked salmon into small rounds/rosettes and dot on top of each salad.
• Pour over some dressing. Serve scattered with the toasted French bread croutons or slices.
  
  jewishcookery

First published in the JC August 2, 2020