RECIPE

Salmon Niçoise Salad

Present this beautiful French Riviera favorite with salmon atop triple lettuces, tossed with Rach’s delectable dressing and eggs, olives, tomatoes, green beans and radishes served alongside.

Ingredients

  • 1 large shallot, peeled
  • 1 clove garlic, peeled
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1 tablespoon warm water
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons herbes de Provence (half a palmful)
  • About 1/3 cup extra virgin olive oil (EVOO), plus a drizzle
  • Salt and pepper
  • 4 fillets salmon, skin-off
  • A few sprigs fresh thyme, finely chopped
  • Juice of 1/2 lemon
  • 1 heart of romaine lettuce, shredded
  • 1 head endive, thinly sliced
  • 1 head frisée, separated

For the toppings:

  • 1/2 pound thin green beans, trimmed and blanched
  • 8 cherry tomatoes, halved
  • 4 hard-boiled eggs, sliced or chopped
  • Niçoise olives, for garnish
  • 4 radishes, thinly sliced or quartered

Preparation

Grate the shallot and garlic into a bowl. Add the Dijon mustard, Worcestershire sauce, tomato paste and warm water and whisk to combine. Add the vinegar and herbes de Provence, then stream in about 1/3 cup EVOO while whisking to emulsify the dressing. Season with salt and pepper.

Prep your toppings – you can make them at home or buy them at a large salad bar already prepped for you:

Season the salmon with salt and pepper and the thyme leaves. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Add the salmon and cook for 2-3 minutes. Flip and cook for 1-2 minutes more for rare and up to 4 minutes more to cook all the way through. Douse the fish with lemon juice and remove from the heat.

Combine the shredded romaine, endive and frisée in a serving bowl. Dress the greens with salad dressing and adjust the salt and pepper, to taste.

Arrange the dressed greens on plates and top each with a salmon fillet, a few green beans, a couple of halved cherry tomatoes, egg, some olives and sliced radishes.

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Rachael Ray