A simple & elegant Niçoise salad with herbed vinaigrette speaks more to me than a sandwich, don’t get me wrong, I love sandwiches! But this is just so much better.
When you see this salad, you literally can’t help but salivate and pick at it without using the damn fork!
This salad is so darn simple to make that you will make it quite often and find yourself making variations of it all the time!
My personal favorite variation from the originating recipe of just flaked tuna with herbed vinaigrette, happens to be this one and that’s why I’m sharing it!
Something a little bolder was calling out to my tastebuds; I changed the fish and dressing. I think you’ll enjoy what I did with it as much as my family and I did!
- 1 bag Champs Elyse Lettuce from Trader Joe’s
- 1/2 bag Hericot Vert (Green Beans), trimmed
- Cherry Tomatoes
- 1/2 English Cucumber
- 4 small red potatoes, baked
- 2 hard boiled eggs
- 2- 4 oz. portions salmon
- Kalamata Olives (handful)
Cut and clean all veggies. Put salad in a bowl with olives. Boil eggs, green beans and potatoes. Green beans are boiled for 2-3 minutes and put in an ice water bath.
Eggs and small potatoes for 13 minutes, remove and place in cool water. Peel eggs and slice in half. Add to salad bowl, along with green beans.
Slice potato in half and lightly season; this too will go in the salad bowl.
Peel and slice one quarter of a cucumber or as much as you desire and add to the salad bowl. Don’t forget to include those tomatoes!
All you need at this point is to top your salad with your beautiful baked fish and dressing.
- 1 tbsp. Tarragon, finely minced
- 2 tbsp. Dijon Mustard
- 1/2 Shallot, minced
- 1 clove Garlic, minced
- 2 tsp. Maple syrup
- 1/2 c. Grapeseed Oil
- 1/2 c. Balsamic Vinegar
- Pinch salt & pepper
I like to dump all the items in a blender or food processor to give it the creamy-like texture I love in dressings.
You can do it old school and whisk it all in a bowl if you like, but I feel like the blender is faster and does a better job.
After you prepare the dressing, set aside to put on the salad once it’s time to eat.
- 1 tsp. Tarragon, finely minced
- 1 tsp. Herbs to Provence
- 2 tsp. Dijon Mustard
- 1 tbsp. Mayonnaise (Olive oil kind)
- Pinch Salt & Pepper
- Cooking Spray
Preheat oven to 400. Line baking sheet with foil and spray with cooking spray to keep fish from sticking. Place thawed, paper towel dried fish on bakery bag sheet and season with salt & pepper.
In a small bowl, mix mayonnaise, mustard and herbs then spread on top of fish as a thick layer.
Once the fish is prepped, pop it in the oven for 10-13 minutes or until you see the color of the fish turn to a very light pink/orange from its original dark orange/pink color.
No need to poke, the color change will let you know it’s done. Over cooked fish tastes terrible. Most of us eat sushi, and you’ve cooked it in high enough heat to kill any bacteria- you’re not going to die.
Let this rest a minute or FIVE so it doesn’t wilt your lettuce. Resist the temptation to stick the fork into it and eat it…
Immediately place atop your gorgeous salad and liberally dress it as you please!
Enjoy! The dressing is inspired by Ina Garden and the salad was inspired by a salad I ate five years ago at French restaurant in Los Angeles. I switched it up significantly as they have flaked tuna but it really inspired me!