Salmon Niçoise Salad

Salmon Niçoise Salad

This salad is a kind of art masterpiece regarding salads, the combination of these ingredients and their respective colors makes it not only beautiful but it has irreplaceable flavor as well. We are already acquainted with Niçoise salad and Niçoise pasta, two different French dishes and now to the Niçoise kind is added that one with salmon.



8 ounces small purple potatoes

Kosher salt

4 ounces haricots verts, trimmed

6 large eggs, room temperature

2 tablespoons plus ¼ cup olive oil

¼ cup drained capers, patted dry

1 pound skin-on salmon fillet

Freshly ground black pepper

4 anchovy fillets packed in oil

1 tablespoon whole grain Dijon mustard

½ teaspoon sugar

1 lemon

½ medium shallot, finely chopped

4 cups frisée or mâche

¼ cup niçoise olives, pitted



Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.


Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.


Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.


Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.


Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.


Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.


Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.


Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

Recipe source Claire Saffitz

Photo credit: Marcus Nilsson

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