Recipes Ingredients Seafood Recipes Salmon Recipes Salmon Nicoise Salad 3.0 (39) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 Host an inviting lunch with this family-style main dish from Provence. Ingredients 2 skinless salmon fillets (about 8 ounces each) coarse salt and ground pepper 2 heads Boston lettuce Steamed Green Beans Rosemary Potatoes 4 plum tomatoes 3 Hard-Cooked Eggs for Salmon Nicoise Salad 1 medium red onion 1 jar or tin (2.8 ounces) anchovy fillets, drained (optional) ¼ cup Kalamata (or black) olives Dijon Vinaigrette Lemon-Herb Bread Directions 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. 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. 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. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion. 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. Rate it Print