Summer Salad Niçoise
Grilled Salmon
This is a great summer dinner party entrée where you can make everything ahead of time including the salmon and serve it at room temperature. It takes a little time to cook all the salad components, but it is really worth it in the end to have it all done and be able to relax at your party.
Salad Niçoise is traditionally made with tuna, but I grilled a salmon instead and served it alongside. I made this for a dinner party we had for 12 and the great thing about it is that you can prep everything ahead of time and keep it in the refrigerator and just before serving, drizzle the oregano vinaigrette over. Double the Oregano Vinaigrette so you can drizzle some over the salmon. It’s not so much of a recipe as cooking each of the vegetables and assembling it on a platter and it looks so pretty and abundant. I grilled the asparagus, peppers and zucchini, roasted the beets, cooked the eggs, new potatoes, green beans and sprinkled Niçoise olives and cherry tomatoes over. It would be a great vegetarian entrée (minus the salmon!).
Menu
Chicken Skewers with Dukkah Crust and Balsamic Reduction
Asparagus with Toasted Walnut Ailoli
Grilled Wild Salmon with Oregano Vinaigrette
French Bread with Olive Oil and Balsamic Vinegar Dip
