Salad Nicoise

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!

Salad Nicoise

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 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 

Directions

  1. 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.
  2. 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! 

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