This salad originated in city of Nice, France. Its traditionally made with tomatoes, hard boiled eggs, Nicoise olives, anchovies and dressed with olive oil. Its really up to you what to put in it, you can add much more cooked and raw vegetables and make it the way you like it. Another spectacular thing about this salad is that it can also be served as a main dish.
What I really love about this salad is that the dressing and all the different vegetables can be prepared and cooked ahead of time and refrigerated for up to 2 days. When you are ready to serve all you need to do is to sear the fish, boil and peel the eggs, plate and dress the salad and serve.
I personally like to use the anchovies in the dressing and use salmon, tuna, or even shrimps for the salad. This way you can create new dishes and flavors every time, this will makes it even more exciting.
Ingredients
- 1 large salmon fillet
- 2 large tomatoes
- 6 large potatoes
- 1 lb. green beans
- 1/4 cup pitted olives
- 1 tablespoon capers
- 6 large eggs
- 1 teaspoon paprika
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 large corn boiled (optional)
- 1 bell pepper (optional)
- 3 large beet (optional)
- 1 large carrot shredded (optional)
- 2 large avocados (optional)
- 6 large mushrooms (optional)
- 1 clove garlic minced
- 1 tablespoon parsley chopped
- 2 tablespoons tarragon chopped
- 1 teaspoon Dijon mustard
- 3 anchovies minced
- 1/4 cup red wine vinegar
- 1/2 cup lemon juice
- 1/2 cup extra virgin live oil
- salt and pepper to taste
Instructions
- Pat dry the salmon fillet, cut into 6 equal strips. Drizzle the strips with olive oil then sprinkle both sides with salt, pepper and paprika. Cover and refrigerate.
- Wash, peel, cut, chop and mince all vegetables accordingly.
- Fill a large pot with some water, add some salt, add potatoes, place over high heat and bring to boil. Reduce heat to medium and cook potatoes until fully cooked. Remove from water cut each potato into 6 pieces.
- Fill a large pot with some water, add some salt, place over high heat and bring to boil. Add the green beans and boil for 3 minutes, strain and place in a bowl filled with ice water, strain and place on kitchen paper towel.
- Fill a medium pot with some water, add eggs, place over high heat and bring to boil. Reduce heat to medium high and cook eggs for 4 minutes for runny soft boiled or 8 minutes for hard boiled eggs. Take out of the boiling water place in ice water for 2 minutes then peel.
- In a medium bowl, place minced garlic, mustard, chopped parsley and tarragon, minced anchovies then pour lemon juice and vinegar. Use a whisk and with continues and quick mixing slowly pour in olive oil, season the dressing, cover and set aside.
- Start plating all the vegetables and get ready for serving.
- Place a large cast iron skillet over high heat, place the salmon strips (presentation side down) in the skillet and sear for 4 minutes then flip and sear for 3 more minutes on the other side. Take out of skillet place over the salad, drizzle with the dressing and serve.
Notes
* If using the optional or other vegetables and roots, expect longer prep and cook time.
Bon Appetite
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