Description
Inspired by an incredible salmon nicoise salad I had in the maldives, this is my take on a classic french dish. It’s light, refreshing, and everything you want (and more) in a nicoise salad.
Ingredients
Units
Scale
For the Salad:
- 2 heads of romaine lettuce, chopped
- 12 ounces of green beans or haricot verts
- 16 ounces purple mini potatoes
- 2 persian cucumbers, thinly shaved
- 3 Radishes, thinly shaved
- 1/3 cup dill leaves, picked
- 1/4 bunch of cilantro, roughly chopped
- 1/2 cup kalamata olives, chopped
- 1 lb Salmon
- Kosher salt
- Black pepper
- Zest of 1/2 lemon
- 4 Eggs
For the lemon mustard vinaigrette:
- Juice of 1 lemon
- 1 tablespoon whole grain mustard
- 1 tablespoon of honey
- 1/2 teaspoon of kosher salt
- Black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Preheat the oven to 425F.
- Bring a pot of water up to a boil. While the water is coming to a boil, setup an ice bath in a mixing bowl. Once boiling, add 1 tablespoon of kosher salt to the boiling water and the green beans. Cook for 3-4 minutes, or until crisp tender. Transfer the green beans to the ice bath, and remove after a few minutes. Add the mini potatoes to the boiling water and cook for 12 minutes at a heavy simmer.
- While the potatoes are cooking, prepare the vegetables – chop the romaine, mandolin the cucumbers and radish, and pick and chop the herbs.
- Place the romaine into a large bowl or into a ziplock bag with a few paper towels if you’re planning to eat this throughout the week. Store the cucumbers and radish in its own tupperware, and the herbs in a small bowl.
- Next, prepare the salmon. Add the filet of salmon to a parchment lined sheet tray, skin sized down. Season with kosher salt, black peppers, a handful of the fresh herbs, and the lemon zest. Drizzle with a slight bit of olive oil, then roast for 10-12 minutes at 425, or until 135F at its thickest part.
- While the salmon is roasting, make the lemon mustard vinaigrette. Add everything except the olive oil into a glass jar or bowl. Mix, then add the olive oil. Mix again, taste, adjust seasoning and set aside.
- Once the potatoes are finished cooking, add the eggs and cook at a boil for 7 minutes. Replenish the ice bath as needed, and place the cooked eggs into the ice bath. Peel the eggs.
- Assemble the salad – in a mixing bowl, combine the romaine and green beans. Add some dressing and toss together. Plate this mixture, then top with the thinly sliced cucumbers and radish, potatoes, salmon, herbs, olives, and egg. Season lightly with black pepper and kosher salt, then garnish with a few more touches of herbs.
Equipment
Notes
If you’re prepping the salad to eat later in the week, store the ingredients separately as indicated in the FAQ. You can combine all the ingredients in a large tupperware the morning of if you’re taking it to go, just keep the dressing separate until right before you eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad