Nicoise salad has always been one of my favorite salads. The classic combination of textures and flavors is ideal for any lunch gathering with friends. Although the standard preparation calls for seared tuna, I like to change things up by occasionally and go with salmon atop my bed o' greens.
Using salmon is an easy way to add delicious lean protein to your diet while getting Omega 3 fatty acids and vitamins B-12.
This salad is surprisingly easy to make but the finished product will have you looking like you've been in the kitchen for hours.
Haricot vert are small French green beans that are readily available at most supermarkets. If you can’t find them, regular fresh green beans are fine too.
Smoked salt adds a subtle smoky flavor to the salmon. It is available at gourmet grocery stores and Penzeys.
Salmon Nicoise Salad with Dijon Vinaigrette
For the salmon:
16 oz. salmon filet
1 tbs. olive oil
juice from 1 lemon
1 tsp. smoked salt
For the salad:
1 head romaine lettuce
½ lb. haricot vert
2 hard-boiled eggs, quartered
6 small new red potatoes
¼ C. pitted nicoise olives
For the dressing:
½ C. olive oil
2 Tbs. Dijon mustard
juice from ½ lemon
½ tsp. dried oregano
Kosher salt and pepper
Preheat oven to 450. Line a cookie sheet with aluminum foil. Place salmon skin side down on the cookie sheet. Drizzle with olive oil, lemon juice, smoked salt and pepper. Bake for 10-12 minutes. Remove and set aside until ready to use.
While salmon cooks, boil potatoes in salted water for 10-12 minutes, or until they can easily be pierced with a knife. Drain and quarter potatoes; set aside. Potatoes may be cooked 1 day in advance. Steam green beans for 3 minutes, and blanch in ice water.
Make vinaigrette by whisking olive oil, Dijon, lemon juice, oregano, Kosher salt and pepper. Season to taste.
Assemble salad by placing whole romaine lettuce leaves on a large platter. Lay haricot vert, eggs, potatoes and olives around the platter in small clusters. Place salmon filet in the center of the platter and drizzle salad with vinaigrette.