Nicoise Salad

Chef. Luis Felipe Lavieri

Ingredients:

- Seared sockeye salmon
- Yellow grape tomato
- Russet potato
- Beans (you can use purple)
- Hard boiled egg
- Mandarin orange segments
- Mediterranean organic pitted black olives



Mandarin Vinaigrette

- Zest of 1 mandarin
- Juice of 1 mandarin
- 3 leafs of mint
- 1/2 cup of olive oil
- 1 tea spoon of Dijon Mustard
- 2 cloves of garlic, minced


Directions

Seared sockeye salmon - Portion, Salt, and pepper. On a hot pan, add 1 tbsp of Olive oil, quickly cook each side of the salmon. Each side should be cooked for less than 1 minute, only long enough to get a little colour and for all the pores to be sealed.

Hard boiled egg - Put egg(s) in a pot with cold water, bring to a boil. Once the water begins to boil, set a timer for 8 minutes. When the timer goes off, strain the egg(s) and run under cold water. Peel and cut in half longwise

Purple beans - Bring a small pot of water to boil, put in the cleaned purple beans for 30 seconds, strain the water and place the beans into an ice water bath to stop cooking process.

Russet Potato - peel and cut into cubes about 1-2 inches wide, put into a small pot of cold water, bring to a boil. Once boiling, bring the heat down to a medium heat. Check the potatoes every 3-5 minutes for done-ness. Usually takes less than 10 minutes for potato cubes to be fully cooked from the moment the water begins to boil. Do Not Overcook, otherwise you will end up with mash.

Yellow grape Tomatoes - cut in half

Mandarin orange segments - Peel mandarin. divide mandarin into segments. Remove any of the rind still attached to the segments and any seeds.

Mandarin Vinagrette 

Combine and emulsify all ingredients except for the mint. Chop mint finely and combine with the dressing.


Finishing the salad

In a hot pan at medium heat, pan fry Potatoes, beans, olives, grape tomatoes, and 2 tbsp of the vinagrete. Take off heat, add 1 tbsp of vinagrette and toss, Salt and Pepper to taste. Plate as the base. Add Hard boiled egg halves on top. Add Pan seared Salmon on top. Spoon 1 tbsp of vinaigrette on top of the salmon.

Mandarin vinagrette works really well also with Arugula