C – I like to keep things in order.
There’s even a running joke here at Be Mindful. Be Human. about who is more OCD. I still think it’s Jim. He thinks it’s me. I think I do have a slight edge sometimes. Only sometimes. This salad is really up my alley for organization.
Did you see how neat it looks? It’s really nice and organized. All straight and in rows. Sometimes, I wish all salads could be organized like this.
Of course, some salads need to be messy and mixed together. I wouldn’t want a creamy egg salad to be all in rows. It kind of defeats the whole purpose of the creaminess of the egg salad.
Salads like this, I like. I can pick and choose what I want to eat first. Or, if I don’t like something, I will skip that section completely. I don’t need to dig around for my favorite parts. Or, try to avoid some pieces.
It’s one of those salads you don’t want to mix after you get it. It’s so pretty. Unless your are wild and crazy and can’t stand an organized salad. Then, you can mix it all you want. With this salad, I have all the control I need.
The best part is the taste. It’s a nice refreshing salad that tastes really healthy. I loved the salad dressing. It’s nice and light, with the perfect amount of salty, tart flavors that really enhance the vegetables. The vegetables are nice and crispy.
We bought a really fresh piece of salmon to poach. It really shined with all the vegetables surrounding it. I loved every section. They were all great by themselves. Eaten together they were wonderful, too.
| Warm Winter Salad: Salmon Nicoise Salad |
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
- ¼ cup white balsamic vinegar
- ½ cup olive oil
- 1 pound boneless, skinned salmon filet, poached and flaked into large chunks
- 1 lemon, juiced
- 6 red new potatoes, cooked and quartered
- ½ pound green beans, trimmed and steamed
- 4 eggs, hard boiled and peeled
- 1 green onion, chopped
- 1 pint cherry tomatoes, halved
- ½ cup green and black pitted olives
- 1 can white anchovies in olive oil
- 1 cup of baby arugula
- In a small bowl, mix Dijon mustard, white balsamic vinegar, salt and pepper together.
- Slowly drizzle in olive oil into the bowl while whisking. Whisk until the dressing is emulsified.
- Drizzle lemon juice and two tablespoons of the vinaigrette over the salmon.
- Place two tablespoons of vinaigrette over the green beans. Toss to coat.
- Place two tablespoons of vinaigrette over the potatoes. Toss to coat.
- Place two tablespoons of vinaigrette over the tomatoes. Toss to coat.
- Place two tablespoons of vinaigrette over the arugula. Toss to coat.
- Place the arugula on the bottom of a serving platter.
- Place salmon, green beans, potatoes, tomatoes, olives, hard boiled eggs, anchovies in individual straight rows.
- Drizzle more vinaigrette over the top of the salad.
- Garnish with green onions.
- Serve.
- Enjoy!
I was so happy I could eat something so well organized. I hated to see it disassembled. Luckily, I ate it in an organized manner to keep it pretty.
Yeah, Jim, my OCD is at it’s worst now. I guess I am more OCD than you are … right now.