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.


  • 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


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