Salade Niçoise au Saumon (Niçoise Salad with Salmon)
This Niçoise Salad with Salmon is a fresh and vibrant dish inspired by the traditional South of France cuisine. Perfect for warm weather, it combines tender potatoes, green beans, cherry tomatoes, and salmon with a tangy vinaigrette. This salad is reminiscent of sunny meals in Mediterranean bistros.
Equipment
- Large pot for boiling
- Cutting board
- sharp knife
- mixing bowl
- Serving plate
- Jar for vinaigrette
- Measuring cups
Ingredients
For the Salad:
- Salt
- 2 hard-boiled eggs
- ½ lb. of cherry tomatoes quartered
- 12 black olives
- 2 Tbsp. of capers drained
- ½ lb. of gold potatoes
- ½ lb. of French green beans
- 1 can 7½ oz. of salmon, drained
- 1 head of lettuce
- 8 anchovy fillets cut in half lengthwise
For the Vinaigrette:
- ½ cup of olive oil
- 2 Tbsp. of white wine vinegar
- 1 tsp. of Dijon mustard
- 1 garlic clove crushed
- Salt & freshly ground pepper to taste
- 1 Tbsp. of chopped parsley
Instructions
Cook the Potatoes and Green Beans:
- Boil the gold potatoes in salted water for about 15 minutes, or until tender.
- Drain and allow them to cool completely.
- Cook the French green beans in boiling water for about 8 minutes, or until tender.
- Immediately place them in cold water to stop the cooking process.
- Once cooled, cut the potatoes and hard-boiled eggs into quarters.
- Set aside.
Prepare the Salad:
- In a large bowl, combine the cooled potatoes, quartered eggs, cooked green beans, drained salmon, and quartered cherry tomatoes.
Make the Vinaigrette:
- In a jar, combine the olive oil, white wine vinegar, Dijon mustard, crushed garlic, chopped parsley, and salt and pepper.
- Shake vigorously until the vinaigrette is well emulsified.
Assemble the Salad:
- Drizzle 2 tablespoons of the vinaigrette over the potato mixture in the bowl and gently toss to combine.
- Arrange the lettuce leaves on a serving plate, creating a bed for the salad.
- Place the tossed potato salad on top of the lettuce.
- Garnish with black olives, anchovy fillets, and capers.
Serve:
- Pour the remaining vinaigrette over the salad and serve immediately.
Notes / Tips / Wine Advice:
Pair with a crisp Rosé or a light white wine like Sauvignon Blanc to enhance the fresh flavors of the salad.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 20 g | Protein: 18 g | Fat: 22 g | Fiber: 5 g | Sugar: 4 g | Salt: 750 mg
