This week, I had a serious craving for a robust salad for my lunch. I also wanted smoked salmon, but then became enticed by a smoked trout I found at our local grocery. I’m a fan of a mix of interesting vegetables in a salad and had created what I thought was a Niçoise salad last summer, complete with roasted potatoes, salty kalamata olives, and blanched baby green beans. After doing some research today, I learned that this isn’t strictly a Niçoise salad. So I’ll own up to it not being such a thing and let it stand on its own for just being a great lunch salad.
The smoked trout was a bit too teriyaki-tasting for me and clashed a bit with the pesto dressing. I think either canned tuna or baked salmon would have been a better choice, so have included those as options here
Pesto Lemon Dressing
Easily dresses 3 salads
3 tablespoons pesto
¼ cup olive oil
Juice from a small lemon
½ teaspoon salt
A few grinds of fresh pepper
Combine all ingredients in a small jar, cover with a tight lid, and shake vigorously.
Not a Niçoise Salad
3 hard-boiled eggs, peeled and cut in half
1 package smoked steelhead trout, smoked salmon, or one can canned tuna, or a small fillet of baked salmon
One head endive
One small head romaine lettuce
5 or 6 radishes, sliced
½ cup kalamata olives
1 can quartered artichoke hearts
6 or 7 baby potatoes, quartered and roasted (see below)
Drizzle the baby potatoes with 2 teaspoons of olive oil and roast in an oven at 400 degrees for thirty minutes, stirring half way through.
Divide ingredients among three plates or containers. Dress with the pesto lemon dressing.