Leftover Salade Nicoise

Prep Time:
1 hrs 20 mins
Total Time:
1 hrs 20 mins

The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.


  • 2 tablespoons minced shallot

  • 1 tablespoon red-wine vinegar

  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

  • 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry

  • Coarse salt and freshly ground pepper

  • 1 pound tiny new potatoes, boiled until tender

  • 2 tablespoons fresh chopped dill

  • 1 ½ cups fresh or cooked corn kernels (from 2 ears)

  • 1 ½ ounces Parmesan cheese, shaved (about ½ cup)

  • ½ cup firmly packed fresh basil leaves, plus more for serving

  • 1 pound tomatoes (about 2 ½ medium), cut into 1-inch wedges

  • 1 large endive (about 6 ounces), cut into thin strips lengthwise

  • Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces

  • Leftover Grilled Herbed Shrimp, cold or room temperature

  • 4 links fresh chorizo or other sausage, halved lengthwise and grilled

  • Tender lettuce leaves

  • 4 large eggs, hard-boiled, halved, and salted

  • Anchovy fillets packed in olive oil, for serving

  • Olives, for serving


  1. Combine shallot, vinegar, and 2 teaspoons oil in a bowl. Add green beans and toss well. Season with salt and pepper; set aside. Combine potatoes, 1 tablespoon oil, and dill and toss well. Season with salt and pepper; set aside. Combine corn, 1 tablespoon oil, and cheese and toss well. Season with salt and pepper; set aside.

  2. Bring a small pot of water to a boil. Add basil and cook 30 seconds. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Squeeze basil dry, then transfer to a small food processor or mortar and pestle. Add remaining 3 tablespoons oil and 1/2 teaspoon salt. Puree until smooth. Toss basil oil with tomatoes and season with salt and pepper; set aside.

  3. Arrange endive, salmon, shrimp, sausage, lettuce, eggs, and basil leaves on a platter. Add dressed green beans, potatoes, corn, and tomatoes. Serve with anchovies and olives.

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