Description
A fresh twist on the classic French Niçoise salad made with silky smoked salmon (lox), tender baby potatoes, green beans, olives, eggs, and crisp vegetables tossed in a simple Dijon vinaigrette.
Ingredients
Salad
4 cups arugula or mixed greens
6–8 oz smoked salmon (lox)
1 cup baby potatoes, boiled and halved
1 cup green beans, blanched
1 cup cherry tomatoes, halved
½ cup Kalamata olives
3 hard-boiled eggs, halved
3 radishes, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh parsley
Dressing
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1 garlic clove, minced
salt and black pepper to taste
Instructions
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Place baby potatoes in salted water and boil until fork tender, about 12–15 minutes. Drain and allow to cool slightly before halving.
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Bring a pot of water to a boil and blanch the green beans for 2–3 minutes. Transfer to ice water to keep them bright green.
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In a small bowl whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
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In a large serving bowl or platter add the arugula or mixed greens as the base.
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Toss in cherry tomatoes, radishes, olives, green beans, and potatoes.
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Arrange the hard-boiled eggs around the salad.
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Pile the smoked salmon (lox) in the center of the salad.
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Sprinkle with capers and fresh parsley.
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Drizzle with dressing just before serving.
Notes
Use high quality smoked salmon for the best flavor.
This salad is best assembled right before serving so the greens stay fresh.
You can prep all ingredients ahead of time and assemble when ready.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Category: Breakfast, BREAKFAST | BRUNCH, BRUNCH | LIGHT DINNER, Salad, Salmon
- Method: Boiling
- Cuisine: AMERICAN | FRENCH INSPIRED