Filling and satisfying, the trout, olives, and Dijon bring the right amount of saltiness to this crisp vegetable–heavy salad.
Look for medium or small potatoes, but not the tiny-baby kind. We use one pot of boiling water for all of the blanching to save on time and clean-up. Simply take everything out with tongs or a slotted spoon and keep your water boiling.
If you have any leftovers, repurpose them into a niçoise sandwich—often called a pan bagnat.
8 ounces green beans
2 large eggs
1 1/4 pounds red potatoes
4 1/2 tablespoons extra-virgin olive oil (such as Lucini)
1/4 cup white wine vinegar
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 1/2 ounces lacinato kale
1 1/2 teaspoons Dijon mustard
2 cups cherry tomatoes, halved
4 ounces radishes, sliced
1 1/2 ounces pitted kalamata olives, halved
4 ounces smoked trout
Added sugars 0g
Calcium 13% DV
Potassium 30% DV
How to Make It
Prepare a bowl of ice water. Bring a medium pot of water to a boil. Add green beans, and cook for 2 minutes. Remove with a slotted spoon; plunge into ice water. Return pot of water to boil. Add eggs, and cook 6 minutes. Remove with slotted spoon; add to green bean ice bath. Once cool, peel and halve eggs.
Return water to boil, and add potatoes. Cook until tender, 15 to 17 minutes. Drain then chop potatoes.
Whisk together oil, vinegar, parsley, salt, and pepper in a bowl.
Remove stems from kale and discard; roughly tear kale leaves. Place torn leaves in a bowl; add half of dressing, and use your hands to lightly massage dressing into kale. Whisk Dijon into remaining dressing; set aside.
Divide kale evenly among 4 plates. Top evenly with green beans, potatoes, tomatoes, radishes, and olives. Top each salad with 1 egg half and 1 ounce trout. Drizzle remaining dressing over salads.
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