This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.
small red potatoes, scrubbed and halved
green beans, preferably thin haricots verts, trimmed and halved
freshly ground pepper
mixed salad greens
small cucumber, halved, seeded and thinly sliced
small cherry or grape tomatoes, halved
smoked salmon, cut into 2-inch pieces
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon
to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce
, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
MAKE AHEAD TIP: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.
Calories 291, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 17 mg, Sodium 651 mg, Carbohydrate 40 g, Fiber 9 g, Protein 19 g, Potassium 1092 mg. Daily Values: Vitamin A 120%, Vitamin C 120%, Calcium 15%, Iron 25%. Exchanges: Starch 1,Vegetable 3,Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet