Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Salmon Nicoise

Salmon Nicoise with Delightful Palate's Balsamic Garlic Honey

Salmon Nicoise Salad with Delightful Palate’s Balsamic Garlic Honey

Serves 6

8 ounces small purple potatoes

Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus 1/4 cup drained capers, patted dry

1 pound skin-on salmon fillet

½ cup Delightful Palate’s Wild Mayhaw Berry Vinaigrette

Salt and Freshly ground black pepper

½ cup Delightful Palate Balsamic Garlic Honey Vinaigrette

4 cups frisée or mâche

1/4 cup niçoise olives, pitted

Lemon wedges


Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon. 

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry. 

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside. 

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5

minutes. Transfer capers with a slotted spoon to paper towels to drain. 

Preheat oven to 425°. Rub salmon with Wild Mayhaw Vinaigrette place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes. Let cool. 

Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise. Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing . Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.