Salad: France – Salade Niçoise (Niçoise Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 salmon fillets (6 oz (170 g) each), seared or grilled
1 lb (450 g) small new potatoes, boiled and halved
8 oz (225 g) green beans, blanched
2 cups (60 g) mixed lettuce or baby spinach
2–3 ripe tomatoes, wedge-cut
3 hard-boiled eggs, halved
1 / 3 cup (50 g) Niçoise or Kalamata olives
2 tbsp (30 ml) Dijon mustard
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil
Salt and pepper to taste

Show original ingredient measurements

2 salmon fillets (6 oz / 170 g each), seared or grilled
1 lb (450 g) small new potatoes, boiled and halved
8 oz (225 g) green beans, blanched
2 cups (60 g) mixed lettuce or baby spinach
2–3 ripe tomatoes, wedge-cut
3 hard-boiled eggs, halved
1 / 3 cup (50 g) Niçoise or Kalamata olives
2 tbsp (30 ml) Dijon mustard
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil
Salt and pepper to taste

Instructions

1. Cook potatoes until tender and blanch green beans until crisp‑tender; cool slightly.
2. Whisk Dijon mustard, red wine vinegar and olive oil; season with salt and pepper to make dressing.
3. Arrange greens on a platter and top with potatoes, green beans, tomato wedges, olives and egg halves.
4. Place seared salmon over the salad, drizzle dressing evenly and serve.