Niçoise Salad with Salmon Cakes

A delicious twist on the classic French salad featuring salmon cakes, soft 6-minute boiled eggs, fresh dill and a delicious vinaigrette. Make-ahead friendly, this salad is great for weekly meal prep!

📝 Ingredients

• 4 eggs
• 12 ounces baby gold potatoes
• 1 pound green beans
• 1 recipe Easy Salmon Cakes
• 1/2 cup castelvetrano olives, (pitted)
• 1 bunch radishes, (about 8 ounces, trimmed and washed)
• 1 recipe Classic Vinaigrette
• 1 tablespoon fresh dill
• Salt and pepper, (to taste)

👨‍🍳 Instructions

1. 1Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and set aside.
2. 2Bring a large saucepan of water to a boil. Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 6 minutes. Meanwhile, prepare an ice water bath. Using a spider or slotted spoon transfer eggs to ice water bath.
3. 3Add green beans to now-empty saucepan of boiling water; cook beans until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath with eggs and cool completely.
4. 4Cook salmon cakes as directed.
5. 5Drain green beans and eggs. Arrange green beans on a large platter with potatoes, salmon cakes, olives, and radishes. Peel and halve eggs; arrange on platter.
6. 6Drizzle vinaigrette over salad, sprinkle with fresh dill, and season with salt and pepper.