salade nicoise with smoked salmon for a hot day

Suddenly, our weather has gone from the 40's to the 80's - and I couldn't be happier! After sweeping the terrace and potting up the geraniums and a few herbs, I decided to celebrate summer with a Salade Nicoise - but made with smoked salmon instead of the usual tuna.

Salade Nicoise is such fun to compose - you basically check your vegetable drawer and go from there. I like a mixture of spears ( the potatoes and sugar snaps) and rounds ( the zucchini, a few olives, grape tomatoes) and the oval of the hard boiled egg. I also charred a few scallions, which sadly went limp and not crispy, but not a huge problem. You can obviously make this in any amount - this recipe was for two.

First, I made the lemon-herb dressing:

2 T. olive oil

1 t. herb vinegar

1 t. lemon juice, fresh

pinch dill ( I only had dried)

salt and freshly cracked pepper

one basil leaf, chiffonade ( sliced thinly)

1 red skinned potato, cut in wedges and parboiled til just barely tender.

1 hard boiled egg, peeled and halved

a handful of sugar snap peas, just barely cooked and popped into cold water and drained

a few grape tomatoes

one zucchini, sliced thickly, parboiled and drained

a few pitted olives

a few trimmed scallions ( green onions)

2 wedges lemon

several pieces of smoked salmon, rolled loosely

Place the potato wedges, the scallions, and the zucchini in a heat proof pan . Brush with a little dressing and place under broiler , cooking til they are just charring or browning.

Arrange either a large platter or individual bowls or plates with your salade makings, drizzle with dressing, and serve.

Dessert was just as easy - fresh strawberries drizzled with honey and sprinkled with mint!

Ah, summer.

Enjoy your day!

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