Nicoise Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
15 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
494 kcal
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Course
Main Course, Dinner
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Cuisine
French
Nicoise Salad
Description
This version of Nicoise Salad uses tender salmon fillets coated in a blend of onion powder, whole grain mustard, salt, and pepper, baked until flaky. Yellow mini potatoes and trimmed green beans are boiled until tender and cooled. The salad assembly involves layering torn lettuce leaves with chunks of flaked salmon, halved potatoes, green beans, quartered hard-boiled eggs, marinated artichoke hearts, and halved Kalamata olives.
A vinaigrette made from the remaining mustard mixture mixed with white wine vinegar and olive oil is drizzled over the salad, providing acidity and a spicy tang that complements the richness of the salmon and eggs. The combination delivers a hearty salad with freshness, creaminess, and savory bursts from the olives and artichokes.
Serving Nicoise Salad as a main course offers a balanced meal of protein and vegetables. Bibb lettuce is recommended for its mild flavor, though arugula can provide a more peppery note, allowing adaptation to personal taste.
Ingredients
- 2 oz salmon boneless, skinless, fillets
- 2 teaspoons onion powder
- 3 tablespoons whole grain mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons white wine vinegar
- 1/2 tablespoon olive oil
- 1/3 pound yellow potatoes mini
- 1/2 pounds green beans (trimmed)
- 4 cups lettuce (such as bibb or butter lettuce, torn into bite size pieces)
- 2 large egg quartered, hard boiled
- 1/2 cup artichoke hearts marinated
- 1/3 cup kalamata olives (halved)
Instructions
- Preheat oven to 325F.
- In a small bowl combine onion powder, whole grain mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper; spread 1 tablespoon of the mixture onto each salmon filet & reserve the remaining. Bake salmon for 15 to 20 minutes, cool & flake into large pieces. Reserve.
- Mix the remaining mustard mixture with white wine vinegar and olive oil. Reserve.
- While salmon cooks, prepare veggies: Boil potatoes in salted water until tender, 20-25 minutes. In the last 5 minutes of boiling, add green beans. Drain and rinse under cold water. Separate potatoes & green beans. Halve potatoes. Cool.
- Build the salad: Add lettuce to a shallow serving bowl or platter. Working in bunches of the same ingredients top the lettuce with components; flaked salmon, potatoes, green beans, hard boiled eggs, kalamata olives & artichoke hearts. Drizzle with reserved mustard vinaigrette.
Notes
- Use bibb lettuce for a neutral base or arugula for a peppery flavor in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 4cups | |
| Calories | 494kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 34.5g | 69% |
| Fat | 23g | 35% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 249mg | 83% |
| Sodium | 1330mg | 55% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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