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Salade Niçoise for Full GAPS with seared salmon, hard-boiled eggs, asparagus, roasted roots, onions, tomatoes, and olives

Salade Niçoise With Seared Salmon for Full GAPS

A generous Full GAPS composed salad with seared salmon, hard-boiled eggs, asparagus, roasted roots, dill-marinated sweet onions, tomato, olives, herbs, and Fresh Herb Vinaigrette.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: French, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head butter lettuce or 2 small heads at 1x; washed, dried, and torn into serving pieces
  • 1 batch Pan-Seared Salmon for Full GAPS each batch uses 1.5 pounds fresh salmon
  • 4 hard-boiled eggs peeled and halved
  • 1 batch Blanched Asparagus for Full GAPS
  • 1 batch Dill-Marinated Sweet Onions for Full GAPS excess marinade drained
  • 1 batch Roasted Root Vegetable Salad for Full GAPS
  • 1 vine-ripened tomato cut into 8 wedges
  • 1/2 cup dark olives preserved without sugar or other non-allowed ingredients
  • 1 batch Fresh Herb Vinaigrette for Full GAPS
  • fresh dill and/or fresh tarragon several sprigs for garnish
  • freshly ground black pepper optional and to taste

Equipment

  • Large low oval serving platter
  • Salad spinner or clean kitchen towels
  • Sharp chef's knife
  • stable cutting board
  • Small bowls for prepared components
  • Serving spoon or salad servers

Method
 

  1. Wash and completely dry the butter lettuce. Tear large leaves into serving pieces and spread all of the lettuce across a large low oval platter, bringing some green leaves close to the rim.
  2. Drain excess marinade from the dill-marinated sweet onions and place them near the center of the platter.
  3. Arrange the blanched asparagus, roasted root vegetables, tomato wedges, and olives in separate sections over the lettuce. Keep the asparagus intact, the browned root cubes together, and the tomato away from the roots so its juice does not soften their edges.
    Butter lettuce with asparagus, roasted roots, dill-marinated onions, tomato wedges, and dark olives before salmon and eggs are added
  4. Arrange the four seared salmon portions and all eight hard-boiled egg halves evenly over the platter without covering the vegetable sections. Keep every yolk facing up.
    Seared salmon portions and eight hard-boiled egg halves arranged over the Salade Niçoise vegetables before vinaigrette
  5. Tuck the fresh dill and/or tarragon around the platter. Add optional black pepper if it fits your household.
  6. Drizzle a little Fresh Herb Vinaigrette over the salad just before serving, stopping when the leaves have a light sheen without pooled dressing. Serve the remaining vinaigrette on the side and divide the platter among four people.

Notes

GAPS placement: Full GAPS.
Primary route: Seared salmon, blanched asparagus, dill-marinated sweet onions, roasted rutabaga/celery root/black radish, hard-boiled eggs, tomato, allowed olives, fresh herbs, and Fresh Herb Vinaigrette.
Supported swaps: Use one batch of blanched green beans instead of asparagus, or one batch of dill-marinated cucumber instead of onions.
Physical cues: Keep the lettuce dry, vegetables in distinct sections, salmon broadly golden with a moist center, yolks fully set, and vinaigrette light enough that it does not pool.
Make-ahead: Prepare the separate components earlier the same day, keep chilled components separate, and dress the lettuce only at serving.

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