Nicoise Salad with Vinaigrette Dressing
This version of a classic Salade Nicoise, substitutes wild Alaskan salmon for the tuna. Serves 4 as a main course or 6 as a starter.
Servings: 6 people
Calories: 318kcal
Ingredients
Salad
- 1 head Bibb or butter lettuce
- 1/2 pound about 6, cooked potatoes, red, yellow, or fingerling, sliced
- 1 bell pepper sliced (or 3 baby bell peppers)
- 1/2 pound green beans cooked to crisp tender
- 3 hard boiled eggs sliced
- 1 cucumber sliced
- 1/4 cup black olives Nicoise, Greek or Kalamata (pitted)
- 1/2 cup Cherry tomatoes
- 2 Tablespoons Capers
- 2 cans Wild Alaskan Salmon or Tuna, drained
Vinaigrette
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon fresh lemon juice
- 1 1/2 Tablespoon red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 clove garlic, minced
- 1 teaspoon fresh thyme minced
- 1 anchovy filet minced, (optional) (or 2 teaspoons anchovy paste.)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Prepping the ingredients
- Hard boil the eggs. Blanch the green beans and boil the potatoes.
- Slice the potatoes about 1/4" thick. Slice the hard boiled eggs.
- Layer the lettuce around a platter. Add the vegetables and potatoes, alternating colors.
- Fill in gaps with tuna or salmon and hard boiled egg slices. Add olives, then sprinkle with capers.
Dressing
- In a bowl, whisk Dijon, lemon juice, vinegar, olive oil, garlic, thyme, salt, pepper and anchovy paste or filet if using, until blended.
- Drizzle dressing over the salad just before serving.
- Dressing can be made ahead and stored in the refrigerator until ready to serve.