Smoked Salmon Salad Nicoise


You’ll need 2 cups of each of the following: 
SeaBear Lox Style Smoked Sockeye Salmon cut Julienne style (about 2” long)
Warm boiled Potato slices (Yukon Gold)
Cooked thin green beans
Roma Tomato cut in quarters
Mixed greens (Julienne of young Romaine)

1/2 cups Olive oil
2 teaspoons Dijon
2 teaspoons Balsamic
2 teaspoon Apple vinegar
1.5 teaspoons of chopped garlic, chopped fine
2 teaspoons of each of parsley, cilantro, basil
Salt and pepper to taste


Arrange ingredients on an oval or rectangle platter making strips across the width of the platter according to their own color: Romaine, then in order smoked salmon, potatoes, tomatoes and green beans. 

In a bowl, place Dijon, salt, Pepper, garlic and herbs. With a wire whisk whipping briskly, add oil slowly. Stop half way, add 1/2 the vinegar, continue slowly with the oil. Taste, add the desired left over vinegar only until the dressing is to your liking. Keep this dressing thin and pourable by adding 1 to 3 teaspoons of very hot water. 

Drizzle some vinaigrette over the salad, and serve remainder on the side. Served salad with toasted Baguette strips. 

Serves 6-8.