Simple French Dinner with Classic Vichyssoise Soup & Salmon Niçoise Salad

sutherlandbelle.com

Katsumm

subheading: For the Soup:

1 large sweet onion, chopped

4 tablespoons butter, divided

3 large potatoes, peeled and diced

6 large leeks, thoroughly rinsed and sliced (white and light green parts only)

1-quart chicken broth

½ teaspoon dried mustard

coarse salt and fresh cracked pepper to taste

1 cup heavy whipping cream

Fresh chives for garnish

subheading: For the Vinaigrette:

Juice and zest of 1 lemon

3 tablespoons white wine vinegar

1 teaspoon sugar

3 teaspoons Dijon mustard

1 small minced shallot

½ cup of olive oil

coarse salt and fresh cracked pepper to taste

subheading: For the Salad:

1 1 ½ pounds haricot verts

1 ½ pounds of small yellow or red potatoes

1 head Boston lettuce (about 1 ¼ pounds), leaves torn into pieces

6 hard-boiled eggs, peeled and quartered

1 ½ cups halved large cherry tomatoes

2 (8-ounce) poached salmon, cooled and torn into large bite-sized pieces (alternatively use jarred tuna, preferably oil-packed, drained)

1 (2-ounce) tin anchovy fillets, drained (optional)

2 tablespoons drained capers

½ cup pitted and chopped black olives, such as Nicoise or Kalamata

coarse salt and fresh cracked pepper to taste

Directions at sutherlandbelle.com

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