Ree Drummond's Salmon Nicoise Caesar | The Pioneer Woman

Ree is serving the perfect dish to help you chill out in the summer heat! This Salmon Nicoise Caesar is hearty, bright and guaranteed to cool you down with every bite! #ReeDrummond #ThePioneerWoman #FoodNetwork #Nicoise Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4lbQO9g Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon Nicoise Caesar Recipe courtesy of Ree Drummond Level: Easy Total: 1 hr 5 min (includes cooling time) Active: 40 min Yield: 4 servings Ingredients 12 ounces baby Yukon gold potatoes Kosher salt and freshly ground black pepper 6 ounces haricots verts beans One 1-pound salmon fillet, skinned 1 tablespoon olive oil 1 lemon, zested and juiced 3/4 cup good-quality bottled Caesar dressing 1 tablespoon chopped capers 1 tablespoon minced fresh parsley plus parsley leaves, for garnish 1 teaspoon finely chopped fresh chives 4 hearts romaine lettuce, halved and cored 4 hard-boiled eggs, cooled, peeled and halved 2 cups cherry tomatoes, halved lengthways 1/4 cup pitted olives 1/2 cup grated Parmesan Directions Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool. Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside. Preheat the oven to 425 degrees F and line a baking sheet with foil. Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes. Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork. Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside. Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces. Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Salmon Nicoise Caesar | The Pioneer Woman | Food Network https://youtu.be/TlKTl75bV9g