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1-1/3 pound cooked salmon, or other firm fish
1 head romaine lettuce
1 pound cooked asparagus or green beans
1 pound cooked new potatoes cut into chunks
1 c sliced carrots
2 tomatoes cut into wedges
1 6 oz jar artichoke hearts, drained and halved
1 3.25 oz can pitted ripe olives, drained
2 tbsp grated Parmesan

Break cooked salmon into large chunks, set aside. Line serving platter with lettuce leaves, place salmon in center and surround with vegetables. Top with dressing and cheese.

Nicoise Dressing, combine to blend well:

3 tbsp olive oil
1/2 tsp Dijon mustard
2 crushed garlic cloves
3 tbsp lemon juice
1/4 tsp dried crushed basil
6 anchovies, rinsed and drained
Pepper to taste
1-1/2 tbsp chopped parsley
1 tbsp capers, drained and rinsed