Salmon Niçoise With Champagne Herb Vinaigrette Recipe

Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Cooking Time: About 30 minutes  

Difficulty:  Easy

Serves: 2

If you are looking for a delightfully tasty salad to add to your recipe collection, try this Niçoise salad or "Salade Niçoise" (pronounced "nee-swaz", from Nice, France). It is a French "composed" salad with skillfully arranged ingredients on a plate. It is a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard-boiled eggs, green beans, and a protein, such as fresh tuna.  

Our take on this classic salad uses salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever we had on hand at the time).

The salmon was cooked the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked with a fork. We also boiled the potato and egg the day before, so assembly the next day was easy peasy.

The Pièce De Résistance of this salad is The Champagne Tarragon Vinaigrette, featuring Cherchies® Champagne Mustard, which married this divine salad's flavors together. 

Not only is this refreshing salad a must-have addition to your recipe repertoire, but It's also a fabulous brunch, lunch, or dinner option. You have to try it! It is so yummy.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Enjoy!

Ingredients

• Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or arrange as a base)

• Cooked salmon

• 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 Tablespoon (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

Preparation

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)...

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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.

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Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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Fruit Salad with Champagne Honey Mustard Dressing Recipe

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Champagne Honey Mustard Dressing Recipe

"Fruit Salad...honey, honey".  How can you go wrong with fruit, nuts and honey?  This easy recipe would be perfect for a brunch, a bridal or baby shower, or just a quick power-packed breakfast.  The Cherchies® Champagne Mustard in the dressing brings out the tanginess of the fruit, and adds a certain "je ne sais quoi" (a property that makes something distinctive...ooh la la) to the dish.

Ingredients

• 1 apple cored and chopped
• 1 banana, sliced
• 1 (Tablespoon) Tbsp. lemon juice
• 1 can (11 oz.) mandarin oranges, drained or 11 oz. Clementine oranges, peeled and separated (my children are not fans of Mandarin oranges)
• 1 avocado, peeled and chopped
• 1/4 cup raisins
• 1/4 cup chopped walnuts or pecans
• Cherchies Honey Mustard Dressing Recipe (below)

Honey Mustard Dressing Ingredients

• 2 Tablespoons (Tbsp.)  white wine vinegar
• 2 Tablespoons Cherchies® Champagne Mustard
• 2 Tablespoons honey
• 1/4 teaspoons (tsp.) salt
• freshly ground pepper to taste
• 1/2 teaspoon (tsp) poppy seeds
• 1/2 cup olive oil

Preparation
In a small bowl, add lemon juice.  Core and chop apple and banana, and dip into lemon juice to prevent browning.  Combine all ingredients  (I was skeptical about adding avocado, but it imparts a lovely creamy texture to this salad). 

Combine honey mustard dressing ingredients in a small bowl.  Add enough of the honey mustard dressing recipe to coat the fruit evenly.  Enjoy!

Pretty Vegetable Bean Salad Recipe

"Easy and Elegant"  is my mother-in-law's mantra and I have resolved to follow it with my own family and friends.   Who wants to be in the kitchen the entire time?  This easy recipe mainly focuses on pantry items and is about as simple as it gets.  It's the perfect salad for a potluck, game day tailgating, or a summer get together because it can be made ahead and can be served at room temperature.   You could also serve this dish as a dip with chips for an easy healthy appetizer.  

I like this recipe because it serves a crowd (12-14 people), but it also it uses our Pretty Peppers, which imparts a nice tang to this dish.  

Ingredients

• 3/4 cup Cider Vinegar
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon (tsp.) salt
• 1/2 teaspoon (tsp.) pepper
• 1 Tablespoon water
• 15 oz. can black-eyed peas, drained and rinsed
• 15 oz. can pinto beans, drained and rinsed
• 15 oz. can white shoe peg corn, drained and rinsed (could use fresh corn)
• 1/2 jar Cherchies® Pretty Peppers
• 1 small onion, chopped
• 1 cup of celery, chopped
• 1/2 cup green pepper, chopped

Preparation

Mix the Cider Vinegar, oil, sugar, salt, pepper, and water in a sauce pan and bring to a boil.  Cool completely.

In a large bowl, mix the remaining ingredients and then add the vinagrette.- refrigerate and serve with a slotted spoon (you may want to pour off some marinade before serving).  Serves 12-14.  Enjoy!

Pretty Vegetable Bean Salad Recipe

Champagne and Apple Endive Recipe

These little cuties are divine! This recipe is easy and elegant, plus it uses my favorite mustard in the world, Cherchies Champagne Mustard!!

The crispness of the endive, combined with the tart apples and robust Roquefort cheese, comes together as a flavor explosion in your mouth. 

I usually make these gems around the holidays, but they could also be the perfect snack or salad by the pool or for a girl's night (or day) out. When I made these recently, I invited my girlfriend to my house for lunch to help me style them for their "glamour shot." We styled, and we ate! (and had a glass of wine in the middle of the afternoon-shame on us!).

Thank you for visiting! Comment below and let us know if you have tried this recipe. Come back again for more tasty recipes, entertaining ideas, cooking tips, and more!

Ingredients

• 6 heads of Belgian Endive

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Cranberry Mustard)

• 1 1/2 Tablespoons (Tbsp) white wine vinegar

• 1/2 teaspoon (tsp) pepper

• 3/4 teaspoon (tsp) salt

• 6 Tablespoons of Olive oil

• 1 Granny Smith Apple, coarsely chopped

• 1 Honey Crisp Apple, coarsely chopped

• 1/2 cup dried cranberries, coarsely chopped

• 1/2 lemon

• 1/2 cup coarsely chopped pecans (you could substitute walnuts)

• 1/4 pound Roquefort cheese (can substitute Blue Cheese)

Preparation

Turn the stove top on to low heat.  Using a medium-sized skillet, place the pecans in the skillet, and toast pecans for a few minutes (this will bring out the flavor of the pecans).  Turn off the heat, remove the skillet from the burner, and allow pecans to cool (you will need to chop the cooled pecans later).

Slice off the ends of the endive and cut the endive in half lengthwise, removing the endive core, and gently separating the leaves.  Place the separated leaves on a platter if serving as appetizers, or a few on each plate if serving as a salad.

I just love apples!  Apples and Roquefort cheese...sigh.  Sorry, I got distracted...Coarsely chop the apples, the cranberries, the pecans and place them into a medium bowl.  Squeeze the juice from the lemon half over the apples and cranberries to prevent the apples from browning (that wouldn't look pretty).  Stir the apple mixture to coat with lemon juice.

Meanwhile, in a separate small bowl, mix together the vinegar, Cherchies® Champagne Mustard, salt, pepper, and olive oil (make sure to use good olive oil).  Toss the apple mixture with some of the champagne vinaigrette.  

Now for the assembly...Spoon a generous portion of the apple mixture into each endive leaf and crumble the Roquefort cheese on top of the apples.  Add the pecans, and drizzle the remaining vinaigrette over the endive leaves.  Serve cold or at room temperature.  Voila, a classy elegant appetizer or salad.

Next time I make this recipe, I will try it with our Cherchies® Hot Banana Pepper Mustard for a sweet and spicy twist, or our Cherchies® Cranberry Mustard.  Enjoy!