Salmon Nicoise Salad

Prep Time:
30 mins
Total Time:
45 mins

Host an inviting lunch with this family-style main dish from Provence.



  1. In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.

  2. With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

  3. Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

  4. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.

  5. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.

Cook's Notes

If using leftover potatoes and green beans, skip step 1 and 2 and begin with step 3.

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