Romano Beans and Salmon Salad
A great weeknight dish reminiscent of a Salade Niçoise. Easy and quick to prepare when you do not want to cook in the summer. Served with a zesty lemon-dill vinaigrette, makes it a perfect choice for a light lunch or dinner “al fresco”.
Ingredients
- Salad
- 1 lb (450 g) Romano beans, sliced into 2- to 3-inch (7 cm) pieces
- salt
- 4 eggs
- 4 salmon fillets, 6 oz (170 g) each
- 1 1/2 cups (225 g) cherry tomatoes
- 1/2 cup (117 g) sheep or goat feta cheese, roughly crumbled
- 1/3 cup (80 g) Kalamata olives in oil, or to taste
- Lemon-Dill Vinaigrette
- 1 Tbsp Dijon mustard, or to taste
- 1/2 cup (120 ml) extra virgin olive oil
- 4 Tbsp (60 ml) lemon juice, or to taste
- salt and freshly ground pepper, to taste
- 2 Tbsp chopped fresh dill, or to taste
Preparation
Heat oven to 450°F/230°C.
Drizzle salmon with 2 tablespoons olive oil and season with salt and pepper. Arrange salmon skin side down on a baking sheet and roast for about 8-12 minutes, depending on the thickness of the salmon. It should flake easily when pierced with a knife. Remove from the oven and let it cool on a plate. When it is cool to touch, remove the skin and discard. While salmon is roasting, prepare the remaining ingredients.
Bring water to a boil in a saucepan. Reduce the heat and bring water to a brisk simmer. Add salt, eggs and Romano beans. Cook the beans until crisp-tender, about 5-8 minutes. Drain the beans and eggs under cold water to arrest cooking. Place beans on a plate. Pat beans dry with paper towels. Peel eggs and set aside to cool.
In a separate bowl, whisk Dijon mustard, lemon juice, salt, pepper, olive oil and the dill until well combined. Adjust seasoning to your taste. Pour 2-3 tablespoons of the dressing over the Romano beans and let them marinate for a few minutes. Quarter the eggs and slice the cherry tomatoes lengthwise. Sprinkle them with salt and pepper. Set aside until you are ready to assemble the salad.
Arrange 4 serving plates. Start by layering the salad with the Romano beans, top them with the flaked salmon, eggs, cherry tomatoes, olives and feta cheese. Drizzle with the dressing all over.
Serve with a nice country bread on the side.
Notes
Romano beans (also sold as flat Italian or Roman beans) hold their shape better than round green beans after blanching, so seek them out specifically if you can. Standard green beans or flat runner beans work as a substitute.
The vinaigrette can be whisked up to two days ahead and kept refrigerated.
Cooked, flaked salmon keeps well for a day, making this a good make-ahead lunch.
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