A little spin on a classic French salad... meet the Salmon Nicoise with a with Caper Vinaigrette!
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Main Course, Salad
Cuisine: French, Mediterranean
Keyword: Nicoise, Nicoise salad, salmon Nicoise, Nicoise without tuna, modern Nicoise, easy Nicoise, how to make Nicoise salad, caper vinaigrette
Servings: 4people
Author: Gaby
Ingredients
For the Caper Vinaigrette
1/2cupolive oil
1lemon, juiced
2tablespoonschampagne vinegar
2tablespoonsshallot, minced
2tablespoonscapers, rinsed and chopped
2clovesgarlic, minced
1teaspoondijon mustard
kosher salt and freshly cracked black pepper to taste
For the Salad
6cupsmarket lettuce or little gem
8ouncessmall red potatoes
2tablespoonschampagne vinegar
10ouncesharicot verts, trimmed
1cupcherry tomatoes, halved
6radishesthinly sliced
4eggs, hard boiled and cut in half
1/4cupnicoise olives or castelvetrano
For the Salmon
1poundsalmon cut into 4, 4-ounce filets
1tablespoonolive oil
Kosher salt and freshly cracked black pepper to taste
Instructions
Place the potatoes in a small pot and cover with water. Bring to a boil and cook for 8 minutes. Drain and set aside to cool then cut in half and sprinkle with 2 tablespoons champagne vinegar, salt and pepper.
Fill a medium bowl with ice water and set aside. Heat 2 inches of water in a skillet to boiling, season with salt and blanch the haricots verts until just tender 1-2 minutes, remove from the boiling water and place in the ice bath to stop them from cooking and maintain the color.
Toss the cut tomatoes with a little olive oil and salt and pepper. Combine all vinaigrette ingredients into a bowl and whisk to combine, or place into a mason jar and shake.
Dry the salmon filets with a paper towel and sprinkle the salmon with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the hot pan and cook the salmon flesh side down first 2-3 minutes until there’s a golden crust. Flip the salmon and continue to cook 2-3 minutes more. Remove the salmon and serve flaked over the salad.
To build the salad, divide the lettuces between 4 plates, top each with a pile of potatoes, haricots verts, cherry tomatoes, sliced radishes, boiled eggs and olives. Top with flaked salmon and drizzle heavily with the caper vinaigrette