Smoked Salmon Niçoise Salad
A sophisticated twist on the classic Niçoise salad, this dish brings together the smoky richness of salmon with the crisp vibrancy of fresh vegetables and a tangy Dijon vinaigrette. A staple of French Mediterranean cuisine, this salad embraces simplicity while offering an explosion of flavors and textures.
Equipment
- Medium pot
- Large mixing bowl
- Whisk
- Tongs
- Cutting board
- Sharp Knife
Ingredients
For the Salad:
- 8 oz smoked salmon cut into bite-sized pieces
- 4 large eggs hard-boiled and halved
- ½ lb baby potatoes halved
- 1 cup green beans trimmed and blanched
- ½ cup cherry tomatoes halved
- ½ cup black olives Niçoise or Kalamata, pitted
- 4 cups mixed greens
- ¼ cup red onion thinly sliced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 clove garlic minced
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Bring a medium pot of salted water to a boil. Add the halved baby potatoes and simmer for 10 minutes until fork-tender. Remove and set aside.
- In the same pot, blanch the green beans for 2 minutes until vibrant green and slightly tender. Drain and place in ice water immediately to retain color and crispness.
- Hard-boil eggs, then peel and slice them in half.
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, minced garlic, salt, and black pepper until emulsified.
- In a large mixing bowl, combine mixed greens, potatoes, green beans, cherry tomatoes, olives, and red onions. Toss gently to distribute.
- Arrange the smoked salmon and halved eggs over the salad. Drizzle with the dressing just before serving.
Notes
- For extra depth of flavor, let the dressing sit for 10 minutes before using.
Nutrition
Calories: 334kcalCarbohydrates: 18gProtein: 20gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 199mgSodium: 1171mgPotassium: 618mgFiber: 3gSugar: 4gVitamin A: 1129IUVitamin C: 29mgCalcium: 78mgIron: 3mg
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