Title: Salad Nicoise with Salmon
Categories: Salad Salmon
Yield: 6 Servings

		This recipe is inspired by
		The salade Nicoise served at
		Blake's in
		Melbourne
500	g	Small new potatoes
200	g	Baby green beans, blanched,
		Refreshed and halved
300	g	Cherry tomatoes, halved
200	g	Yellow teardrop tomatoes,
		Halved
100	g	Small black olives
12		Quail eggs, hard-boiled and
		Halved
200	g	Small bottled artichoke
		Hearts in oil
400	g	Salmon fillets
		Juice of 1 lemon
8	lg	Anchovy fillets in oil
		Dressing:
3	tb	Basil oil or 3 tablespoons
		Extra virgin olive oil
		Combined
		With 2 tablespoons finely
		Chopped fresh basil
3	tb	Extra virgin olive oil
2	tb	Red wine vinegar
	pn	Sugar

For dressing, combine ingredients in a bowl and whisk well. Set aside. Cook the potatoes in boiling, salted water until tender. Drain and set aside to cool slightly. While still warm, halve the potatoes, if large, and combine with beans in a bowl. Pour over 2 tablespoons of the dressing and stir well. Combine the tomatoes and olives in a separate bowl, pour over 2 tablespoons of dressing and stir well. Combine the eggs and artichokes in a separate bowl, pour over 2 tablespoons of dressing and stir well. Place salmon on an oven tray lined with foil, sprinkle with lemon juice and cook gently under a preheated medium grill until just cooked through and fish flakes when tested with a fork. Cool. Break into small pieces and combine in a bowl with remaining dressing. Arrange ingredients in groups on a large serving platter and garnish salmon with anchovy fillets. Serve immediately. Serves 6. Bon Appetit-Exec.Chef Magnus Johansson

Source: Aust Gourmet Traveller Jan'94

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