I made this for my parent’s supper recently because they wanted something yummy and light and this is what occured to me when I went to see what ingredients we had in the house. The thing I love about salads is that you can always freestyle. Anything goes, and it can be as complex or as simple as you like. The traditional Nicoise Salad has Eggs and Tuna and Black Olives, but we happened to have Quails Eggs and Salmon and Green Olives so I shrugged and gave it a go…
To be honest, almost everything here came from Ebeano in Lekki 1, yes, even the quails eggs! The salmon came from The Fish Shop on Victoria Arabieke Street, off Admiralty Way. They have a wonderful collection of seafood and I will do a separate post on them one day. The wholegrain mustard and the olives came from Spar.
- Make a salad using whichever veg you have. I used regular lettuce, carrots, sweet corn and olives but anything you have is fine
- Grill the salmon steaks with some salt and black pepper. With salmon, less is more.
- Boil the quail’s eggs. They are so small and dinky, it feels like bullying to cook them, but they only take about 2 minutes
- Plate up the salad and place the salmon and eggs just so, so you have something with every bite
- Make the French dressing. I never use store bought dressing as homemade tastes much better and only takes seconds to make
- To make the dressing, you put a dollop of wholegrain mustard in a bowl, a pinch of salt, sugar and black pepper, vinegar and mix. Then you pour a thin stream of olive oil over while whisking at the same time and voila.
- Drizzle a little bit of dressing over and serve.
- On an average day, a large portion of this should be good enough for a light supper. I served this to my parents with a smoothie, but if you are having one of those days where the carbs keep calling your name, feel free to have this with some nice warm bread instead.