Harissa Salmon Niçoise Salad

myjewishlearning.com

Caron Blau Rothstein

subheading: JUMP TO RECIPE:

subheading: For the salad:

4 oz. small red and purple potatoes

Kosher salt

4 oz. haricots verts (string beans), trimmed

4 oz. heirloom cherry tomatoes, halved crosswise

1 or 2 hard boiled eggs, halved crosswise

4 cups lettuce and/or mixed greens, washed, dried and chopped

¼ cup black or niçoise olives, pitted

Flaky salt and fresh black pepper, for serving

subheading: For the salmon:

6 oz fresh salmon, skin removed

2 Tbsp olive oil

Prepared harissa (around ½ cup - 1 cup depending on size of salmon and your preference)

subheading: For the harissa:

1 large red pepper

2 Tbsp olive oil

1 small red onion, diced

4 cloves garlic, minced

4 dried red chiles

1 Tbsp tomato paste

¼ cup fresh parsley

½ tsp salt

¼ tsp ground cumin

¼ teaspoon ras el hanout

1 ½ tsp smoked paprika

subheading: For the dressing:

4 oil packed anchovy fillets, finely minced

1 Tbsp whole grain Dijon mustard

1 small shallot, finely minced

1 small clove garlic, finely minced

1 Tbsp white wine vinegar

2 tsp finely chopped preserved lemon peel

½ cup extra-virgin olive oil

kosher salt and freshly ground black pepper

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