Salmon Niçoise Salad with Root Vegetables and Carrot Top Vinaigrette

March 09, 2021

Have some loose potatoes and lonely turnips rolling around in the bottom of your fridge? What about beets or leftover bits of leafy greens? This salad celebrates your forgotten-about winter veg with a gorgeous side of Local Roots Wild Alaskan Salmon and a bright, herby, carrot top vinaigrette. Swap out any textured greens like kale or tatsoi if you don’t have the baby chard, or leave it out all together. This salad is easily customizable to whatever vegetables, greens, or tender herbs you may have, and is a quick, filling, and beautiful meal that everyone will enjoy!  

Serves 3-4 

Ingredients

2 cups organic baby chard

½ organic black radish or turnip, peeled and cut into chunks

1 organic cucumber, sliced into ¼ inch pieces

3-4 organic potatoes

1 organic beet

2 pasture-raised eggs

½ cup cooked chickpeas

½ fillet of Local Roots Wild Alaskan Salmon, cooked and shredded

Handful of olives and or capers, for serving

Salt

pepper

Optional: garnishing herbs like dill, parsley, or basil


For the dressing:

1 bunch carrot tops, thoroughly washed

1 lemon, juiced

1 tbsp. Grainy mustard

1 clove garlic, peeled

1 tsp. raw honey

½ cup olive oil 

½ cup water

salt


Directions

  1. Put potatoes and beet in a saucepot and cover with at least two inches of water. Add a few generous pinches of salt to the water, and bring to a boil. 
  2. Once the water is boiling, add your eggs and cook for 8 minutes. After 8 minutes, shock the eggs in ice water and peel them. 
  3. Check on the beets and potatoes intermittently with a fork, removing them from the water when they are tender. Do not drain the water! Cooking the vegetables will take 10-20 minutes depending on the size of your potatoes and beet. 
  4. Once tender, peel the beet with a spoon, rinse under cold water, and cut into chunks. Rinse the potatoes and cut them into similar sized pieces. 
  5. Make the dressing; In the same pot of boiling water, blanch the carrot tops by cooking them for 1-2 minutes and immediately shocking them in an ice bath.
  6. Cut the carrot tops into one inch pieces and place in a blender. 
  7. Add ½ cup olive oil, garlic, a pinch of salt, lemon juice, honey, and mustard to the blender.
  8. Blend until completely emulsified, adding water a little at a time until you reach a dressing-like consistency. You may need to add a few more tablespoons of olive oil or water to reach the right consistency. Salt again to taste. 
  9. Generously salt the sliced cucumber and turnip and let sit for 10 minutes. Rinse the salt off and thoroughly drain. 
  10. Assemble the salad. Lay the baby chard on a large plate or sheet tray. Top with chickpeas, root vegetables, sliced egg, raw vegetables, salmon, olives and or capers, garnish herbs, and finally the dressing. 
  11. Serve with more dressing and a squeeze of lemon. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc





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