Here is our Pacific-Northwest inspired riff on the classic French salade niçoise featuring wild-caught cold smoked Coho salmon from Tre-Fin Day Boat Seafood, jammy eggs, and a medley of spring vegetables. With everything cooked and ready to roll, this flavorful dish is done and on the table quickly.

For an even heartier version, we suggest adding quartered Cooked Organic Baby Potatoes.

What you’ll receive:

• Organic Asparagus
• Organic Chives
• Organic Sugar Snap Peas
• Organic Radishes
• Pasture-raised Chicken Eggs
• Smoked PNW Coho Salmon
• Spring Lettuce Mix
• The Minnow’s Dijon Vinaigrette

What you’ll need:

• Salt & Pepper to taste

Recipe instructions:

1. Add ~4qt of water to a medium pot and bring to a boil.
2. While the water heats, prepare the rest of the salad: Thinly slice the chives. Trim the sugar snap peas by pinching the stem and pulling off along with the little string that comes with it, and slice into thirds. Thinly slice the radishes.
3. Fill a large bowl with ice water and set near the stove. When the water boils, turn the heat to low and carefully add the eggs with tongs or a slotted spoon.
4. Cook the eggs until your desired doneness—7 minutes for jammy eggs or 10 minutes for hard boiled. Transfer to the bowl of ice water, and when cool enough to handle, peel and slice in half.
5. Add the spring lettuce mix to a large bowl with the dressing and toss to coat. Divide the greens between bowls. Arrange the salmon, halved eggs, radishes, sugar snap peas and asparagus on top of each bowl. Garnish with the chives, and enjoy!
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