Nicoise Salad and No Meat Fridays

Today is the first Friday of Lent and although a lovely rib eye steak to share sounds perfect tonight, we are trying to be steadfast and good this year.  Fish Friday it is.  Our church hosts a Fish Fry, every Friday during Lent and I do like a good Fish'n Chips...we will definitely have to try it out another week.

Tonight, we go a little French and fancy with the fish and this take on a Nicoise Salad.  I originally got the idea during a blizzard binge movie weekend and my favorite Eat, Pray, Love.  Julia Roberts sad down so elegantly, on the sun room floor, in her slip gown, reading the paper (in Italian of course) and ate this beautiful plate of freshly made hard boiled eggs, asparagus, olives and prosciutto.

Truth be told...I will most likely be in my sweats, hair up in a messy bun with three dogs lingering in the kitchen with me for scraps. Not quite as glamorous as Julia's version, but a girl can fantasize, right?

Nicoise Salad
Adapted from Delish
Serves 4

2 Romaine hearts, sliced
8 oz. green beans, trimmed and halved
4 large eggs
8-10 oz. salmon, cooked (to your liking) cut into pieces
1/2 cup Kalamato olives, sliced
2 cups cherry tomatoes, halved

For the dressing;
1/4 cup olive oil
2 Tbl Dijon mustard
2 Tbl red wne vinegar
kosher salt
black pepper

Bring a medium saucepan of salted water to boil over medium-high heat.  Cook green beans until crisp-tender, 1 minute.  Remove with a slotted spoon and run under cold water, then transfer beans to a paper towel lined plate to dry.  return water to a boil and gently lower in eggs with a slotted spoon.  cook eggs 9 minutes, then drain and run under cold water.  Peel eggs and quarter lengthwise.

Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl.  Add romaine and toss to combine.  Divide between serving bowls and top with salmon, tomatoes, olives, green beans, and eggs, dividing evenly.

**I used my Traeger Salmon recipe for this and the result was amazing! Enjoy!

One Year Ago: Prosciutto Wrapped Chicken
Two Years Ago: Spicy Asian Beef
Three Years Ago: Tapenade Pasta Salad