This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.
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Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.
Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.
When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.
Serve the salad with some toasty grilled flatbreads on the side.
Made this for a luncheon grilling the salmon the previous day. It was a huge hit. Served with the zucchini goat cheese tart and a watermelon, feta and oregano salad.
This is one of the excellent dish Ive ever made. Not only for its flavor, that is so yummy. I also enjoyed making it and excited to finish the dish and see what will it look like , and it turned out almost like in the image and it didnt upset me . The dish only is mouth watering and when I actually taste it. And mmmmmmm!! Very luscious ! That you would want to make repeatedly. As well as Crock Pot Barbecue Ribs and , Almond Galette with Red Fruits that I discovered at www.gourmetrecipe.com. You can browse the site and find unique recipes. Have a good time!!
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