Wednesday, June 21, 2023

Niçoise Salad With On-Hand Ingredients

Thanks to our gardener neighbor and a visit to the Mennonite market, we had lots of leaf and bib lettuce and Bev wanted to turn them into a salad and Nicoise popped into my mind – it’s been years since we made one.  So, I went on the web in search of recipes and ideas and came up with the ingredients I wanted to use plus a dressing recipe from “The Modern Proper” blog.  Nicoise means "In the style of Nice" - a French city - and I even looked up how to pronounce it (nee·swaaz).

Salmon Niçoise Salad – For four large servings

Dressing Ingredients:

½ cup mayonnaise

¼ cup extra virgin olive oil

¼ cup stone ground mustard

¼ cup lemon juice

1 tsp dried dill

¼ tsp black pepper

½ tsp ​salt

Salad Ingredients:  Had all on hand

8 oz. salmon fillet, leftover

6 c. spring greens

6 hard-boiled eggs

14 oz. can quartered artichoke hearts, drained

1½ lb. potatoes

½ c. olives, kalamata and others

2-3 sml. cucumbers

1 large tomato, cut into wedges

1 sml. red onion, thinly sliced

1 tbsp. capers, optional


1. In a medium bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside. 

2. Brush the leftover salmon with the dressing prior to reheating.

3. Bring potatoes and cold water to boil in a large pot.  Add 1 tablespoon salt and cook until potatoes are tender.  Pour into a colander to drain then into a large bowl. Toss warm potatoes with 1/4 cup vinaigrette; set aside.  I used the same bowl to toss everything.

4. Boil the eggs per your desired method and when cool enough to handle peel them and slice lengthwise.  (Since ours were hard-to-peel fresh eggs, we cut them with a knife and scooped out the egg with a spoon).

5. Add the cucumber, artichokes, and onion, to the bowl and toss with the dressing.

6. Toss the lettuce with dressing.

7. You can place the mixed greens on a large platter, topped with the veggies and leftover salmon but I made individual servings.

The Verdict:

We all thought it was delicious and Cindy raved about her first time eating Nicoise Salad.  Individual servings didn’t make as pretty a picture but not too bad and I believe I prefer serving it this way. The dressing is pretty powerful and a little goes a long way but I really liked it and saved the leftovers for future salads.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/14/23 meal dates


  1. Our future daughter-in-law made us a Salmon Nicoise Salad for Mother's Day. And I haven't stopped talking about it since. It was a recipe form the New York Times. I'm going to make it soon in my own kitchen.

  2. Hi Larry, Love the look of this upscale salad! The dressing sounds great and I could use it with the salmon, eggs, potatoes, cucumbers and tomatoes. Sure do miss greens! Take Care, Big Daddy Dave

  3. Larry, this remains a summer favorite. Very easy to prepare, it's delicious and perfect for a hot weather meal. Thanks for the reminder.


  4. Wow these flavors sound fabulous A must try for sure!


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