Before I met Trevor, I went traveling around Paris. I was working in my first job and had recently broken up with a long time boyfriend at the time. I was 26 and I needed to get away. So, I booked a ticket to Nice and ran away for a few weeks.
It was in December, so it was in the 60’s in the South of France and absolutely glorious. I gorged myself on bread, cheese and the best pastries I’ve ever had in my life. I fell in love with french onion soup and salad nicoise. I ate it everyday and dreamed of it when I came home.
When the weather begins to warm in NJ, I dream of this salad and every Bastille Day, I have to make it again. It brings me back to one of the best trips I ever took and where I learned to explore flavors.
Even though I make this salad every year, I change it a little bit. Traditionally, it’s made with oil-packed tuna and nicoise olives. It also has potatoes. Today I opted for salmon instead of tuna, black olives instead of nicoise olives and no potatoes. I usually include potatoes, but ours sprouted… c’est la vie!
Questions? Lemme know!
- 1/4 cup white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 cups salad greens, any kind
- 1 large tomato, sliced
- 4 hard boiled eggs, quartered
- Olives (Nicoise, or any kind you can find)
- Large handful of green beans, trimmed
- 1/2 lb. cooked salmon
- In a small bowl, whisk together the vinegar, garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until combined.
- To assemble the salad, first lay out the greens on a large plate. Top with tomatoes, quartered eggs, olives, green beans and salmon. Serve with vinaigrette and enjoy!