I love Salad Nicoise! Typically made with oil packed tuna, I really enjoy the salad with fresh, grilled salmon. It is served that way frequently here in the Pacific Northwest! Preparing the potatoes, eggs, green beans and salmon ahead, make this a quick week night dinner or a great salad to pack to work for lunch!
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For the dressing
Dijon Vinaigrette – not traditional – but my version!
2/3 cup of great quality olive oil
1/4 cup sherry wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh chopped tarragon
Fresh cracked pepper and salt to taste.
For the salad
4-6 small baby new potatoes, boiled gently until fork tender, drained and cooled
1/2 pound haricot vert – or any other small green bean, blanched until tender and cooled
2-4 hard-boiled eggs
a handful of heirloom cherry tomatoes
mixed baby lettuce
Nicoise olives (I could not find these at my regular store I substituted the Lucques olives I had on hand At least they were French!)
4 ounce portion of grilled salmon or one can of good quality tuna packed in olive oil, per serving
capers for garnish
fresh ground pepper and salt
Servings Per Recipe: 2
Amount per Serving
- Total Fat: 23.9 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Cholesterol: 173.9 mg
- Sodium: 450.6 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 11.5 g
- Sugars: 4.6 g
- Protein: 31.3 g