Nicoise Salad Recipe
A delicious recipe for Nicoise salad using fresh wild salmon. Serves 4 as a dinner entree, or up to 8 as part of a bigger spread.
How to Make the Best Nicoise Salad
This classic Nicoise salad is a stunning French composed salad that makes for an elegant yet satisfying meal. Featuring pan-roasted salmon, perfectly steamed eggs, tender potatoes, and crisp green beans, it’s a beautiful balance of textures and flavors that comes together on one impressive platter.
What makes this version special is the homemade vinaigrette with a hint of anchovy and Dijon mustard that ties all the components together. The dressing is bright and tangy, cutting through the richness of the salmon and eggs while complementing the fresh vegetables. If you’re efficient with your multitasking, the entire dish can come together in about 40 minutes.
Nicoise salad is traditionally served as a composed salad rather than tossed, which means you arrange each ingredient in its own section on the platter. This presentation not only looks gorgeous but also allows everyone to customize their own plate with their favorite components. Serve it as a light dinner for four or as part of a larger spread for a summer gathering.
Nicoise Salad
A delicious recipe for Nicoise salad using fresh wild salmon. Serves 4 as a dinner entree, or up to 8 as part of a bigger spread.
Ingredients
Salad Base
Dressing
Instructions
Prepare the Potatoes and Salmon
- Preheat oven to 400°F.
- Place halved baby potatoes in a medium bowl, toss with a little olive oil, salt and pepper, and place on one side of a parchment-lined sheet pan. Bake for 15-17 minutes or until just tender.
- In the same bowl, combine 1 tablespoon olive oil, 1 teaspoon Dijon, ½ teaspoon salt, and ½ teaspoon pepper. Coat the salmon pieces with this mixture and set aside.
Cook the Eggs and Green Beans
- Place a steamer basket in a pot, fill with water to the bottom of the basket. Bring to a boil, place the eggs, cover, lower heat to medium low, and steam for 7-12 minutes (7 mins for jammy, 12 for hard boiled). Remove eggs and place in cold water. Peel under running water and halve them.
- In the same steamer basket, add the green beans, cover, and steam 3-4 minutes until bright green and tender. Remove and shock with cold water.
Bake the Salmon
- When the potatoes are just tender, place the salmon on the sheet pan next to the potatoes and bake for 6-7 minutes. Check for doneness and continue baking until it flakes apart. Remove and flake apart with 2 forks, letting it cool.
Assemble the Salad
- Whisk the dressing ingredients in a small bowl.
- Place salad greens in a large bowl with half the herbs. Drizzle just enough dressing to lightly coat the greens and toss well.
- Place the dressed greens on a large platter. Arrange green beans, tomatoes, radishes, eggs, salmon, and olives as desired. Sprinkle the eggs with salt and pepper.
- Spoon the remaining dressing over the veggies and salmon. Sprinkle with lemon zest, capers, and remaining fresh herbs.
Notes
- For substitutions, you can use canned tuna instead of fresh salmon.
- Feel free to substitute red bell pepper for the tomatoes, or sliced cucumber for the radishes.
- Use niçoise olives for a more authentic French flavor.
- The anchovy in the dressing adds depth but can be omitted if desired.
- All components can be prepared ahead and refrigerated, then assembled before serving.
