..where teens can learn to cook restaurant quality meals for the family
Salad Niçoise with Seared Salmon & Preserved Lemon Dressing
This is a masterpiece. Just follow the instructions slowly. It's a salad. Which means most of it is cold! Do that all stress-free. Then, get the heat on and sort the rest. Pile it up nicely on a chopping board, or something that makes it look nice. (Stick to kitchen equipment, we don't mean use your nans hat.) This is an easy way to make something impressive, that's backed by the taste too.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Flaking the salmon into chunks and using preserved lemon in the dressing adds a bold twist to the traditional Niçoise. The preserved lemons make this dish. Everyone asks “what is that amazingly unique flavour???” “Preserved lemons!”
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pot
- Medium saucepan
- Frying pan
- Large mixing bowl
- Small jar with lid for dressing
- Knife
- chopping board
- Slotted spoon
- Tongs
- Colander
- Peeler
Ingredients
Produce
- 600 g baby new potatoes
- 150 g fine green beans trimmed
- 250 g cherry tomatoes
- 1 small red onion
- 100 g mixed salad leaves
- 1 small cucumber
- 12 black Niçoise olives pitted
- 2 tbsp capers in brine
- 2 preserved lemons rinsed and flesh removed
- 1 garlic clove
Protein
- 4 salmon fillets skin on, ~150g each
- 4 medium eggs
Dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 lemon zest only
- 2 preserved lemon peels finely chopped
- salt and pepper to taste
Instructions
Prep in Advance
- Wash your hands.
- Gather all equipment listed.
- Bring a pot of salted water to the boil.
- Fill a bowl with iced water for blanching beans.
Let’s Cook!
- Boil the potatoes for 12 minutes or until fork-tender.
- Remove potatoes and cool slightly.
- Blanch (boil) green beans for 3 minutes and transfer to iced water.
- Boil eggs for 7 minutes, cool, peel, and halve.
- Slice tomatoes, onion, cucumber, and salad leaves.
- Make dressing in a jar: olive oil, vinegar, mustard, lemon zest, preserved lemon peel, garlic, salt, pepper. (To get your preserved lemon peel, you can simply slice the skins of of the preserved lemons and then finely chop those skins).
- Pan-fry salmon: skin-side down 4 mins, flip, 2–3 mins more. Rest 2 mins.
- Assemble salad on platter:
- Lay the leaves down first
- Place the beans and potatoes spread out around the leaves
- Add the tomatoes, cucumber and onion
- Add the capers and olives (all evenly spread)
- Add the eggs – make sure it all looks nice
- Add the salmon as the main centre piece
- Pour over the dressing and sprinkle with pepper
- Serve!
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