Smoked Salmon Nicoise Salad
A Niçoise is one of the great composed salads — and this version is a full meal, a conversation piece, and a showcase for some of our best products all at once. Champagne Vinegar forms the backbone of the dressing, joined by your choice of infused olive oil (dill, garlic, lemon, and blood orange are all outstanding here) for a vinaigrette that's bright, complex, and deeply satisfying. The protein is entirely your call — smoked salmon is the classic choice and the one the title promises, but grilled chicken, seared tuna, or even poached halibut work beautifully. Serve it on a large platter and let people compose their own plates.
Recipe: Smoked Salmon Niçoise Salad
Serves 6 as a main, up to 10 as a starter
Salad Ingredients:
3 cups organic baby spinach
1 small head romaine, trimmed, leaves left whole
2 lbs new potatoes, boiled in salted water until just fork-tender, cooled
½ lb fresh green beans, trimmed, par-boiled and cooled
4 large eggs, hard-boiled, cooled, peeled, and halved
1 English cucumber, sliced
2 large heirloom tomatoes, cut into large slices (or 2 cups cherry tomatoes)
½ small red onion, thinly sliced
1 cup olives (Lemon Stuffed Olives or Kalamata)
2 tsp capers
1 lb smoked salmon (or protein of choice — see note)
Fresh Italian parsley, roughly chopped, for garnish
Fresh ground black pepper to taste
Dressing Ingredients:
3 tbsp Champagne Vinegar
1 tbsp fresh lemon juice
¼ cup freshly grated Parmesan
1 tsp grainy mustard
2 medium garlic cloves, crushed
1 anchovy fillet (optional but recommended)
½ tsp salt
½ tsp fresh ground black pepper
1 cup Single Estate EVOO or infused olive oil of choice (Wild Dill, Garlic, Lemon, Blood Orange, or Persian Lime all work beautifully)
Instructions:
Make the dressing: Add the vinegar, lemon juice, Parmesan, mustard, garlic, anchovy (if using), salt, and pepper to a blender or food processor. Pulse to combine. With the machine running, slowly drizzle in the olive oil until the dressing is thick and emulsified. Taste and adjust seasoning.
Toss the cooled potatoes with 2 tbsp of the dressing in a bowl and set aside.
On a large serving platter, arrange a base of baby spinach topped with whole romaine leaves. Arrange the potatoes, green beans, eggs, cucumber, tomatoes, red onion, olives, and capers around the platter in distinct sections.
Place the smoked salmon (or your protein of choice) in the center as the focal point.
Add a grind of fresh black pepper and a scatter of fresh parsley. Serve with the dressing on the side.
Protein Options: Smoked salmon is the classic here, but this salad is equally excellent with poached or grilled salmon, grilled chicken breast, seared tuna, or grilled steak sliced thin. There are no wrong answers — choose whatever you have or what sounds best to you that day.
