Twisted Niçoise Salad: A Fresh Take on the Classic
This delightful salad combines wild salmon, roasted potatoes, green beans, olives, capers, radishes, and a zesty lemony anchovy dressing. It’s a recipe that’s not only gluten-free but also easily adaptable for vegan diets.
My love affair with Niçoise Salad began at the tender age of thirteen when I enjoyed my first authentic version at a quaint café in Nice, France. It was a day filled with sun and laughter, and our family could hardly wait to dig into that colorful, flavorful dish. The experience was so delightful that the taste of this salad still transports me back to that sunny day by the Mediterranean.
Over the years, this recipe has been a favorite in my catering business, and it has also become a staple at home. Packed with fresh vegetables and omega-3-rich salmon, it’s tossed in a vibrant vinaigrette that’s both tasty and healthy. Whether you’re entertaining guests or just want a quick yet satisfying weeknight meal, this salad fits the bill. It’s easier and quicker to prepare than you might imagine!
Ingredients
- Lettuce: Sturdy greens like Romaine, Little Gems, arugula, radicchio, or endive work best.
- Wild fresh salmon: Opt for King Salmon or sustainably sourced Atlantic Salmon.
- Eggs: Perfect for boiling and topping your salad.
- Baby potatoes: They add a hearty element to the dish.
- Green beans: Fresh or haricot vert for that crunch.
- Ripe tomatoes: Cherry or grape tomatoes are fantastic, or substitute with red bell pepper.
- Radishes: Fresh, sliced, or you can swap for cucumber.
- Kalamata olives: Or go for Niçoise olives for authenticity.
- Capers: For a lovely briny burst of flavor.
- Fresh herbs: Basil or flat-leaf parsley will add a lovely aroma.
- Dijon mustard: Essential for both the salmon and dressing.
- Shallots and garlic: These aromatic ingredients enhance the dressing.
- Lemon juice: Use the zest for a garnish.
- Red wine vinegar: Adds the perfect tang to complement the salad.
- Anchovy filets: Essential for flavor depth; you can substitute with anchovy paste or skip altogether.
Nicoise Salad Variations
- Steam the potatoes: A traditional method if you prefer.
- Roast the green beans: A vibrant option instead of steaming.
- No oven needed: During hot months, boil the potatoes and pan-sear or grill the salmon.
- Make it vegan: Replace eggs with avocado, and use chickpeas or cannellini beans instead of salmon.
- Use Ahi Tuna: Pan-seared or fennel-crusted Ahi makes for a delightful swap.
Instructions
- Prepare the potatoes. Preheat your oven to 400°F (200°C). Toss halved baby potatoes in a bowl with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet and bake for 15-17 minutes or until they are tender.
- Season the salmon. Using the same bowl, add 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, ½ teaspoon of salt, and ½ teaspoon of pepper. Mix well and coat the salmon pieces. Set aside.
- Boil the eggs. Place eggs in a steamer basket over a pot of boiling water. Cover and steam for 7-12 minutes depending on your preferred doneness (7 for jammy, 12 for hard-boiled). After steaming, place the eggs in cold water, then peel and halve them under running water.
- Steam the green beans. Add green beans to the same steamer basket and steam for 3-4 minutes until tender. Remove and place in ice-cold water to stop cooking.
- Bake the salmon. When the potatoes are almost tender, place the salmon pieces on the same sheet pan and bake for 6-7 minutes. Check for doneness; it should flake easily. Remove and let it cool slightly.
- Whisk the dressing. In a small bowl, whisk together all dressing ingredients until combined.
- Toss the salad. In a large bowl, combine salad greens with half of the fresh herbs. Drizzle enough dressing to lightly coat and toss well. Taste and adjust seasoning if needed.
- Arrange the salad. On a large platter, lay out dressed greens. Arrange green beans, tomatoes, radishes, eggs, salmon, and olives artistically. Sprinkle eggs with salt and pepper. Drizzle remaining dressing over the top, and garnish with lemon zest, remaining capers, and herbs.
Chef’s Tips
- Use crisp, sturdy greens: Rinse and dry well before storage.
- Meal prep: You can prepare the dressing and refrigerate everything for later assembly.
- Layer with intention: For a beautiful presentation, alternate between soft and crunchy ingredients.
- Zest before juicing: Always zest your lemon before juicing to maximize flavor.
Storage
This salad is best enjoyed fresh, but if you have leftovers, store components separately to maintain freshness, especially the dressing. It’s best consumed within a day.
Serving Suggestions
This Niçoise Salad is filling enough to serve as a standalone meal but pairs beautifully with other dishes for a hearty spread.
