Niçoise Salad with Salmon
For a faster and easier salad that is closer to the classic version of Niçoise, replace the seared salmon with the highest-quality canned tuna that you can find, preferably packed in olive oil. If available, try one of the large cans of flavorful imported tuna packed in olive oil from Spain or Italy, which can be found at well-stocked markets.
Ingredients
- 1 shallot, minced
- 3 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/4 tsp. plus 1 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup plus 2 Tbs. olive oil
- About 15 small boiling potatoes, quartered
- 1/2 lb. slender green beans, trimmed
- 1 1/2 lb. salmon fillet, cut crosswise into 4 equal
slices - 4 large or 6 small heads Belgian endive, ends
trimmed, endive cut lengthwise into slivers - 4 hard-cooked eggs, quartered
- 8 to 12 anchovy fillets, soaked for 5 minutes in
warm water and patted dry (optional) - 1/4 cup Niçoise olives, pitted
Directions
Make the vinaigrette
In a large bowl, whisk together the shallot, vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/2 cup olive oil until smooth.
Cook the vegetables
Bring a large saucepan of water to a boil over high heat. Add the potatoes and the 1 Tbs. salt and cook until tender, about 7 minutes. Add the green beans during the last 3 minutes of cooking. Drain the vegetables, rinse under running cold water until no longer warm and drain again. Add to the vinaigrette and toss to coat evenly.
Sear the salmon and assemble the salad
Preheat a large fry pan over high heat. Brush both sides of the salmon slices with the 2 Tbs. oil and season generously with salt and pepper. Place the salmon in the hot pan and sear without moving the slices for about 2 minutes. Turn and sear again without moving for about 2 minutes more. Reduce the heat to medium and cook, turning once, until firm to the touch but still slightly pink on the inside, 2 to 4 minutes more. Transfer to a plate.
Add the endive to the bowl with the vegetables and toss to coat with the vinaigrette. Arrange on plates. Place a slice of salmon in the center of each salad. Arrange the eggs, anchovies and olives over and around the salads, and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
In a large bowl, whisk together the shallot, vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/2 cup olive oil until smooth.
Cook the vegetables
Bring a large saucepan of water to a boil over high heat. Add the potatoes and the 1 Tbs. salt and cook until tender, about 7 minutes. Add the green beans during the last 3 minutes of cooking. Drain the vegetables, rinse under running cold water until no longer warm and drain again. Add to the vinaigrette and toss to coat evenly.
Sear the salmon and assemble the salad
Preheat a large fry pan over high heat. Brush both sides of the salmon slices with the 2 Tbs. oil and season generously with salt and pepper. Place the salmon in the hot pan and sear without moving the slices for about 2 minutes. Turn and sear again without moving for about 2 minutes more. Reduce the heat to medium and cook, turning once, until firm to the touch but still slightly pink on the inside, 2 to 4 minutes more. Transfer to a plate.
Add the endive to the bowl with the vegetables and toss to coat with the vinaigrette. Arrange on plates. Place a slice of salmon in the center of each salad. Arrange the eggs, anchovies and olives over and around the salads, and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).