GOLDEN VALLEY, Minn. - Do you want a break from your hot kitchen this summer? Check out Macy's new Lakeshore grill at Ridgedale.

Macy's Chef Susan Johnson shares details about the new renovations at Ridgedale and demonstrates a great Atlantic Salmon Nicoise Salad from their summer menu.

Salmon Nicoise Salad

3 ounces roasted Spiced Salmon, broken into large pieces

2 cups mixed greens (spinach, romaine, spring mix), ½ inch wide

3 tablespoons tarragon vinaigrette, see recipe

1 egg, hard boiled, quartered

5 Nicoise potatoes, quartered, see recipe

1/2 cup green beans, blanched and cut into 2 inch pieces on a bias

5 grape tomatoes, cut in half

1 tablespoon olive aioli

1 teaspoon Italian flat leaf parsley, chiffonade

5 kalamata olives, pitted

Pinch kosher salt

Pinch fresh ground black pepper


Toss the romaine with half of the vinaigrette and season with a pinch of salt and pepper; place the romaine in the center of a large plate.

Starting at the top of the plate place 1/2 of the egg, then potatoes, then beans, and then the tomatoes from 12:00 to 6:00 o'clock and then repeat with the remaining eggs, potatoes, beans and tomatoes from 6:00 to 11:00 o'clock.

Set the large pieces of the salmon on top of the romaine. Top the salmon with the olive aioli, sprinkle with the parsley and top the aioli with an olive. Scatter the remaining olives around the salad. Drizzle the remaining vinaigrette over the vegetables and serve.

Yield 1 salad