Just a switch from the standard tuna in a classic Ni?oise salad gives this composed salad a new twist. It is also a great way to use up leftover potatoes or hard-cooked eggs. If you are not a fan of tarragon, substitute finely chopped fresh chives.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
MethodInto saucepan, pour enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.
Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.
Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.
Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.
Sprinkle trout with half each of the salt and pepper. In large skillet, heat 1/2 tsp of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.
Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.
Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 690 mg
- Sugars 5 g
- Protein 33 g
- Calories 527.0
- Total fat 35 g
- Potassium 1039 mg
- Cholesterol 251 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
- Iron 17.0
- Folate 55.0
- Calcium 16.0
- Vitamin A 34.0
- Vitamin C 52.0