Salmon Salad Nicoise

Salmon Salad Nicoise

Recipe by Eric Batten, executive chef, North Neighborhood, Michigan State University

YIELD: 10 servings

For dressing:
2 Tbsps., plus ¾ tsp. lemon juice
2 Tbsps., plus ¾ tsp. red wine vinegar
2 Tbsps., plus ¾ tsp. Dijon mustard
1 Tbsp. shallots, minced
1 Tbsp. garlic, chopped
½ cup, plus 3 2/3 Tbsp. olive oil
¾ tsp. sugar
1/8 tsp. salt
1/8 tsp. white pepper

For salad:
1 lb., plus 14-oz. salmon filet

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