Nicoise Salad with Poached Salmon Recipe for a Family Meal

Can you imagine getting all your food from the wild? That's what the pre-Pilgrim North Americans did. So did chef Andrew George Jr. As a kid growing up in a rustic area of Canada, he and his five siblings hunted and fished. Now, as a grownup, in his book Modern Native Feasts (Arsenal Pump Press, November 2013, $21.95), the indigenous "aboriginal" cuisine expert shares a recipe kids make in his SuperChefs Cookery for Kids program. There are a few steps, but George assures that kids have a blast (bonus: They learn to say a fancy French word – "nee-SWAHZ"). This version swaps salmon for the usual tuna. Why not try it for something truly "traditional" this Thanksgiving?

Salad

Ingredients

• 4 4-oz. salmon fillets
• 4 cups vegetable broth (or court bouillon; see final recipe, below)
• 1⁄2 lb. baby new potatoes
• 1 cup chopped green beans
• 1⁄2 lb. mixed baby greens
• 1⁄4 cup artichokes, cooked and quartered (with bristly "choke" section removed), or canned
• 1⁄2 cup halved cherry tomatoes
• 1⁄4 cup pitted black olives
• 4 eggs, hard-boiled, sliced into quarters

Directions

1. In a large pot, boil or steam potatoes for about 15-20 minutes, until tender.
2. In a large pot fitted with a steamer on high heat, steam green beans for 1 minute. Place in cold-water bath to cool.
3. In a large stock pot on medium-high heat, poach salmon in court bouillon (or broth) for about 10 minutes. Set aside to cool.

Vinaigrette

Instructions

• 1⁄4 cup white wine vinegar
• 2 tsp. Dijon mustard
• 1 garlic clove, minced
• 1 shallot, finely chopped
• 1 tsp. honey
• 1/2 cup canola oil

Directions

1. In a medium bowl, combine ingredients and stir to combine well.
2. Assembly
3. In a large salad bowl, assemble potatoes, green beans, salmon, greens, artichokes, tomatoes, olives and eggs. Spoon vinaigrette over salad. Makes four servings.

Bonus: Court Bouillon

Ingredients

• 1/2 large carrot, thinly sliced
• 1/2 large onion, thinly sliced
• 1 celery stalk, thinly sliced
• 6 whole black peppercorns, crushed
• 5 fresh parsley stalks
• 1 bay leaf
• 1 Tbsp. salt
• 1/4 cup white wine vinegar
• 8 cups cold water

Directions

1. In a large heavy soup pot on high, bring all ingredients to a boil.
2. Reduce heat and simmer, uncovered, for 20 minutes.
3. Strain trough a fine mesh colander.
4. Keep refrigerated until ready to use. Yields 6 cups.