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.
Prep Time35 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Mediterranean
Servings: 6 people
Calories: 318kcal
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
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.
Serving: 1serving | Calories: 318kcal | Carbohydrates: 7g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 624mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2089IU | Vitamin C: 37mg | Calcium: 215mg | Iron: 2mg