Include in Print View:

Salad Nicoise

Salad Nicoise recipe image
This elegant Salad Nicoise captures the essence of French Riviera cuisine with a harmonious balance of textures and flavors. Tender poached salmon provides a rich, flaky contrast to the crisp-tender green beans and hearty quartered new potatoes. The dish is anchored by a bed of torn mixed greens and juicy Roma tomato wedges, all tied together with a bright, zesty dressing made from white wine vinegar, lemon juice, and olive oil. A touch of fresh thyme and a briny kick from capers elevate the simple ingredients into something sophisticated.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 294.1
Description
This elegant Salad Nicoise captures the essence of French Riviera cuisine with a harmonious balance of textures and flavors. Tender poached salmon provides a rich, flaky contrast to the crisp-tender green beans and hearty quartered new potatoes. The dish is anchored by a bed of torn mixed greens and juicy Roma tomato wedges, all tied together with a bright, zesty dressing made from white wine vinegar, lemon juice, and olive oil. A touch of fresh thyme and a briny kick from capers elevate the simple ingredients into something sophisticated.
Ingredients
  • Fresh or frozen salmon fillet, cut 1/2 to 3/4 inch thick
  • Fresh green beans
  • Tiny new potatoes, quartered
  • Water
  • White wine vinegar (or cider vinegar)
  • Lemon juice
  • Olive oil (or salad oil)
  • Snipped fresh thyme (or basil, or 1/8 teaspoon dried thyme or basil, crushed)
  • Sugar
  • Garlic salt or salt
  • Torn mixed greens (or fresh spinach leaves)
  • Roma tomato
  • Capers, drained and rinsed (optional)
Directions
  1. 1
    Place the quartered potatoes in a small saucepan, cover with water, and boil until tender but still firm, about 8-10 minutes.
  2. 2
    Drain the potatoes well and set aside to cool slightly.
  3. 3
    Trim the ends off the green beans and blanch them in boiling water for 2-3 minutes until bright green and crisp-tender.
  4. 4
    Immediately transfer the green beans to an ice bath or run under cold water to stop the cooking process, then drain.
  5. 5
    Poach the salmon fillet in a small skillet with a splash of water and a lid for 3-4 minutes until opaque and flakes easily with a fork.
  6. 6
    Flake the cooked salmon into large chunks and set aside.
  7. 7
    In a small bowl, whisk together the white wine vinegar, lemon juice, olive oil, snipped thyme, sugar, and garlic salt to create the dressing.
  8. 8
    Arrange the torn mixed greens on a plate or in a bowl.
  9. 9
    Top the greens with the warm potatoes, green beans, flaked salmon, and tomato wedges.
  10. 10
    Drizzle the prepared dressing over the salad components.
  11. 11
    Scatter the drained capers over the top.
  12. 12
    Serve immediately while the potatoes and salmon are still warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 294.1kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 2.5g13%
Cholesterol 41.2mg14%
Sodium 93.0mg4%
Total Carbohydrate 27.5g10%
Dietary Fiber 4.9g20%
Sugars 3.5g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, salmon, green beans, potatoes, tomato, dressing, french, mediterranean, healthy, lunch, dinner, light, fresh, greens, capers, lemon, olive oil, vinegar, thyme, spinach
Read it online: https://www.chefs-mate.com/recipe/salad-nicoise/