25 minutes
Serves 4
Ingredients:
1 head red leaf lettuce, chopped
1 pound fresh salmon fillets
2 Tbsp. lemon juice
1 tsp. dill
1/2 tsp. salt
4 boiled eggs, peeled and cut in half
1/4 pound fresh green beans
1/2 pound red potatoes
1/2 cup Niçoise olives (If you can't find them, use Kalamatas.)
Lemon Herb Vinaigrette
2/3 cup olive oil
1/4 cup lemon juice
2 tsp. minced garlic
2 Tbsp. fresh basil
2 Tbsp. fresh parsley
2 tsp. dill
2 Tbsp. Dijon mustard
1/2 tsp. salt
Make Dinner:
Preheat BBQ grill to medium high. Drizzle salmon with lemon juice and sprinkle with salt and dill. Wrap salmon in aluminum foil to create a 'tent'. Grill salmon in foil for 10 minutes or until cooked through.
While salmon is cooking, bring 4 quarts of water to a boil in a large saucepan. Add potatoes and boil until tender, about 10 minutes. Add green beans and boil another 2 minutes. Remove potatoes and beans from water and cool.
To prepare vinaigrette, blend lemon juice, garlic, basil, parsley, dill, mustard and salt in the blender or food processor. Pulse for 5 seconds to blend. Slowly add olive oil continuing to blend until smooth, about 15 seconds.
To assemble salad, place 3 cups of lettuce on each of four dinner plates. Place a salmon fillet in the center of each plate. Cut boiled red potatoes into quarters and garnish salad with 3-4 pieces of potato, 5-6 green beans, 2 boiled egg halves, and 4-5 olives. Top each salad with a drizzle of Lemon Herb Vinaigrette. (Chef's Note: If desired, add several lemon slices to each salad for color.)