This salad is my Southern take on a French classic. The robust texture of the greens and kale holds up well to the dressing. The okra and lima beans truly give this dish its undeniable Southern stamp.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 large eggs
- 3 medium Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- One 1-pound piece skin-on salmon
- 1 tablespoon blackening spice
- 1/2 cup olive oil
- 3 tablespoons champagne vinegar
- 2 teaspoons Creole mustard
- 2 cloves garlic, crushed
- 1 cup torn kale
- 1 cup torn mustard greens
- 1 beefsteak tomato, sliced
- 1 red onion, thinly sliced
- 1 cup frozen lima beans, thawed
- 1/4 cup sliced radish
- 1 cup pickled okra
Instructions
- Bring a small saucepan filled with water to a boil. Gently lower the eggs into the water with a slotted spoon and adjust the heat so that the water is at a gentle simmer. Simmer for 6 minutes, then drain the water over the sink. Add cold water to the pan and let the eggs sit for a few minutes, then peel.
- Bring a large pot of water to a boil. Preheat a pizza oven or a regular oven with a pizza stone to 500 degrees F.
- Carefully add the potatoes to the boiling water and season heavily with salt. Cook until just starting to become tender, about 10 minutes. Remove from the water and slice into 1/2-inch-thick rounds. Add to a medium cast-iron pan, then sprinkle with salt and pepper and place in the oven to roast until tender and charred, about 10 minutes.
- Meanwhile, sprinkle the salmon on one side with the blackening spice and add to a cast-iron pan seasoning-side up. Transfer to the oven and roast until blackened, about 10 minutes. Let cool, then break into large pieces.
- For the dressing: Add the olive oil, vinegar, Creole mustard, garlic, salt and pepper to a food processor. Blend on medium speed until well combined, about 2 minutes. Add salt and pepper to taste.
- Add the kale and the mustard greens to a large bowl and drizzle with the dressing. Season the sliced tomatoes with salt and pepper. Add the onions, potatoes, soft-boiled eggs, lima beans, tomatoes, radishes, pickled okra and salmon to the salad. Drizzle some dressing over the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 756 |
| Total Fat | 48 g |
| Saturated Fat | 9 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 248 mg |
| Sodium | 1208 mg |
Reviews
This recipe is delicious! It’s an awesome update for for an old classic salad. This is a salmon lover’s delight.
Kimberly L
Kimberly L
I DID make this and my family liked it! We finished it off with no problem at all. The only reason for only 4 stars is we prefer a Tuna rather than Salmon. But this was a good alternative, knowing how good Salmon is for you. I don’t know what was so unpleasant for Beverly J.
I think Food Network needs to remove the star rating and require a comment. There are more low star ratings with no comments as to why it is rated that way. Low star ratings without comment are of no use and are unfair to the chef and the users. Is it the recipe or the execution?