A Seattle-style version of the French favorite, Salade Nicoise.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Break the salmon into large but still bite-sized chunks and set aside.

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  • Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.

  • Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.

  • Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

Nutrition Facts

1030.8 calories; 28.6 g protein; 42.6 g carbohydrates; 284.6 mg cholesterol; 3257.7 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/04/2014
This light refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicoise salad worked for me but some did not. In my view this needed to be a composed not tossed salad and it needed to be served on a bed of greens - mesclun butter lettuce or Romaine for example. I used Romaine. The bottled champagne dressing would be okay in a pinch I guess but with all these beautiful and quality ingredients I believe it deserved a homemade vinaigrette - I prepared a simple and classic Lemon-Dijon Vinaigrette. The boiled new potatoes (test with a fork not a knife) are an important addition and the submitter has it right by letting them soak up some of the good salad dressing awhile before serving. The pickled green beans were too bold a deviation on the classic for me so I stuck to fresh green beans which I tossed in with the potatoes the last five minutes of cooking then removed them to an ice bath to stop the cooking process and to retain their vibrant green color. Now the salmon Hubs and I agree was an interesting and quite worthy variation from the classic tuna one Hubs particularly enjoyed. Finally except for the potatoes which were at room temperature I served this chilled not warm. All and all this was a creative interpretation of the classic Salad Nicoise that allows for individual tinkering and spin. Read More
(4)

Most helpful critical review

Rating: 2 stars
10/06/2008
Don't think i will be making it again...sorry Read More
(5)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
10/06/2008
Don't think i will be making it again...sorry Read More
(5)
Rating: 4 stars
01/04/2014
This light refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicoise salad worked for me but some did not. In my view this needed to be a composed not tossed salad and it needed to be served on a bed of greens - mesclun butter lettuce or Romaine for example. I used Romaine. The bottled champagne dressing would be okay in a pinch I guess but with all these beautiful and quality ingredients I believe it deserved a homemade vinaigrette - I prepared a simple and classic Lemon-Dijon Vinaigrette. The boiled new potatoes (test with a fork not a knife) are an important addition and the submitter has it right by letting them soak up some of the good salad dressing awhile before serving. The pickled green beans were too bold a deviation on the classic for me so I stuck to fresh green beans which I tossed in with the potatoes the last five minutes of cooking then removed them to an ice bath to stop the cooking process and to retain their vibrant green color. Now the salmon Hubs and I agree was an interesting and quite worthy variation from the classic tuna one Hubs particularly enjoyed. Finally except for the potatoes which were at room temperature I served this chilled not warm. All and all this was a creative interpretation of the classic Salad Nicoise that allows for individual tinkering and spin. Read More
(4)
Rating: 3 stars
08/11/2011
Our Changes: 6 Yellow Potatoes quartered 2 frozen salmon fillets 1 small onion diced Dash of salt and pepper 2 handfuls fresh green beans cut in half 1 large tomato diced 2 eggs 2 handfuls spinach Cut the potatoes into fourths. Spray a large skillet with PAM and cook the potatoes on medium heat. Add just enough water to not burn the pan. Place the eggs in a small sauce pan with enough water to cover the eggs. Boil at medium heat. After the eggs are started add the salmon fillets and onions to the large pan. Add the green beans when close to the end. Boil eggs in a small pan. After about 20 minutes run cold water over them and peel. Once the eggs are done everything else should be about done. Dice the tomato and place the spinach tomato eggs and potato-fish-green bean mixture on top. Enjoy! Read More
(4)
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Rating: 4 stars
01/03/2013
I think it needed more greens so I added some baby spinach lettuce and cucumber. I also didn't have that dressing and actually just left it seasoned with the salt and pepper and that tasted really nice. Added some more tomatoes too. I know I used the wrong type of smoked salmon but I just wanted to try it that way. It ended up looking nice. Read More
(1)
Rating: 5 stars
01/17/2013
It appears everyone changed this recipe and myself included. I don't think one can go wrong with nicoise salad. I used tuna instead of salmon. Also never heard of champagne salad dressing so I mixed up my own dressing with olive oil lemon basil and salt to taste. I used the eggs tomatoes green beans and fingerling potatoes. The green beans I steamed as I don't like the jarred pickled kind. Additionally I added baby cucumbers and kalmata olives. I chose this recipe because I wanted something like a salad but didn't have lettuce. Some type of dressing is a must. I like how hearty this type of salad is. ty Read More