Cooking Time: About 30 minutes
Niçoise salad, or "Salade Niçoise" (pronounced nee-swaz, from Nice, France), is a French "composed" salad, with all the components skillfully arranged on a plate. It's a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard boiled eggs, green beans, and in most cases a protein, such as fresh tuna.
My take on this classic salad is more atypical in that I used salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever I had on hand at the time).
I cooked the salmon the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked it with a fork when it was thoroughly cooked. When I made the salad the next day, I boiled an egg and a potato. This recipe could be done in steps the day before (boiling the egg, potato, etc.) or all at once.
The Pièce De Résistance of this salad? Our Champagne Tarragon Vinaigrette, featuring our very own Champagne Mustard, which married all the flavors of this divine salad together.
Not only is this refreshing salad a must-have addition to your recipe repertoire, It's a fabulous lunch or dinner option. You have to try it!
Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or simply arrange as a base)
1 potato, baked and sliced
1 can of artichoke hearts, drained and sliced in half
1 hard boiled egg, peeled and sliced
Asparagus (or could use green beans), boiled for 3 minutes
1/2 cup olives (black and green)
1/2 small red onion, sliced thinly
1 green onion (green part only), chopped
Salt and Pepper to taste
Champagne Tarragon Vinaigrette (increase amounts according to guest totals)
1 Tablespoons (Tbsp) Cherchies® Champagne Mustard
1 Teaspoon (tsp) Tarragon
1 Teaspoon (tsp) Cherchies® Garlic Seasoning
1/2 Teaspoon (tsp) Pepper
1 Tablespoon (Tbsp) White Vinegar
1 Tablespoon (Tbsp) Olive oil
Tear the lettuce into pieces and place on a plate (Here we kept the leaves in tact for a pretty presentation). Season lightly with salt and pepper. Slice the artichokes, the egg (you could easily use a knife. I used an egg slicer)...
The onion, the potato, and the green onion.
Now, it's time to artfully assemble this delicious salad. This isn't necessary but it makes for a pretty presentation, especially if serving to guests. Arrange the sliced egg, the potato, olives, the cooked asparagus...
The onion, the cooked salmon, and sprinkle the salad with chopped green onions on top, because it's pretty:)
Mix the vinaigrette ingredients together in a small bowl, and drizzle over salad when you're ready to serve. Wait for it...
Volia! Salmon Niçoise Salad with Champagne Tarragon Vinaigrette! Bon Appétit.