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Salmon and Quail Egg Niçoise Salad

Salmon and Quail Egg Niçoise Salad

A delicious and nutritious salad that I love to serve to lunch guests.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 12 quail eggs
  • 1 cup rutabaga cubed
  • 16 oz salmon Fillet
  • 1/2 lemon sliced, for baking salmon
  • 4 thyme sprigs
  • 2 green onion diced
  • 1 cup cherry tomatoes cut in half
  • 1 cup asparagus woody ends trimmed and halved
  • 1/2 cup pitted kalamata olives halved
  • 8 cups baby spinach
  • 1 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil divided
  • 3 tbsp apple cider vinegar
  • 1 tsp Italian seasoning
  • 1 clove garlic
  • 1/2 tsp salt divided

Method
 

  1. Preheat the oven to 350 degrees
  2. Toss the cubed rutabaga in 2 tsp olive oil and ¼ tsp sea salt and roast in the oven for 30 minutes
  3. Boil water and hard boil the quail eggs for 3 minutes. Plunge into cold water. Peel and set aside. Slice in half as you are placing them on your salad
  4. Boil another small pot of water and blanch the asparagus for 1-2 minutes and set aside
  5. Pat the salmon dry, rub with 1 tsp olive oil, ⅛ tsp sea salt and top with lemon slices and fresh thyme. Place on the baking sheet with the rutabaga and bake for 10 minutes. NOTE: the rutabaga will bake for a total of 40 minutes
  6. Mix dressing ingredients (dijon, remaining olive oil, apple cider vinegar, Italian seasoning, garlic and remaining sea salt) in a jar and shake to blend.
  7. Create your salad by placing all topping ingredients (salmon, rutabaga, green onion, quail eggs, olives, tomatoes and asparagus) on a bed of spinach. Top with dressing, toss and enjoy!