Salmon Niçoise Salad
Sometimes there's nothing better than a cool salad on a hot day. With so many toppings and dressings to choose from, picking just one salad can be overwhelming. We're here to share a recipe chock-full of summertime ingredients perfect for the season. With salty salmon and olives blended with the mild taste of potatoes, this salad offers the perfect balance of a well-rounded meal.
Ingredients
Salad
- 4 4 oz salmon filets
- 2 tbsp olive oil
- 6 oz baby Dutch creamer potatoes
- 6 oz haricot verts
- 6 eggs
- 4 oz cherry tomatoes halved
- 4 oz pitted Kalamata olives halved lengthwise
- 6 oz mesclun greens or other mixed greens
- 4 large leaves of basil chiffonade
Dressing
- 6 oz extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1/2 shallot minced
- 1 tbsp warm water
- Salt and pepper to taste
Croutons
- 2-3 slices of day-old French bread torn into 1/4" pieces
- 1 garlic clove minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp chopped thyme
Instructions
Prepare the Salad
- Preheat the oven to 375°F and bring 5-8 quarts water to a boil.
- Coat salmon filets in 2 teaspoon of olive oil and season with salt and pepper.
- Roast salmon filets for 10 minutes and then broil on high for 3 minutes until browned on top and cooked through. Allow to cool.
- Cut potatoes in half and boil them until render. Remove with spider or slotted spoon.
- Add eggs to same pot of boiling water and soft boil for 7-8 minutes. Place eggs in ice bath to cool and then peel and slice into quarters.
- For dressing, in a mixing bowl, combine vinegar, Dijon mustard, shallot and teaspoon of warm water, slowly drizzle olive oil while whisking until dressing is emulsified. Season with salt and pepper.
Make the Croutons
- Preheat the oven to 375°F.
- Heat a sauté pan and melt the butter and add the olive oil to pan.
- When butter is melted, add torn bread pieces and toss to coat. Continue to pan toast bread in the pan 5-7 minutes.
- Add the garlic and thyme to the pan tossing continuously until garlic is cooked, about one minute.
- Place the croutons onto a sheet pan and bake until golden brown and crisp.
- Remove croutons from oven and remove from warm pan to cool.
Assemble the Salad
- On a large platter mound the greens in the middle of the platter.
- Place cooked salmon filets on top of greens in center of the platter.
- Group remaining ingredients in small piles around the salmon filets. Drizzle the dressing on the salad and garnish with chiffonade basil.