Summer Salad Series: Salmon Niçoise Salad

I'm kicking off my Summer Salad Series by sharing a twist on a classic with you all!

There's nothing I love more than a classic Niçoise Salad. It's screams summer in Europe to me and I grew up eating them on the regular in the UK in the sunshine of my parents back yard. Paired with a crisp glass of Avaline organic wine. There really isn't anything better.

While l'm partial to a tuna Niçoise usually, I made this one with wild Alaskan king salmon from the Farmers Market along with lots of fresh produce and tied it all together with my Champagne Shallot Dijon Vinaigrette, which is to die for!

This recipe is kicks off my summer salad series. I will be continuing to channel my inner Martha Stewart, Ina Garten, and Nancy Meyers for the foreseeable future!

Use code CHLOE15 for 15% off your next Avaline order!

Salmon Niçoise Salad

Ingredients:

For the Champagne Dijon Shallot Vinaigrette:

• 1.5 tbsp Dijon Mustard

• 2 cloves Garlic, crushed

• 1 small Shallot, finely diced

• 1/4 cup Champagne Vinegar

• Maldon Sea Salt & Freshly Ground Black Pepper, to taste

• 1/2 cup Extra Virgin Olive Oil

• Dash of Worcestershire Sauce

For the Salmon & Green Beans:

• 1-2 wild Alaskan King Salmon Fillets (about 5 oz each)

• 8 oz Green Beans or Hericot Verts, trimmed

Lemon Dijon Marinade (for the Salmon & Green Beans):

• 1 tbsp Dijon Mustard

• Juice and Zest of 1 Lemon

• 2 cloves Garlic, crushed

• 2 tbsp Olive Oil

• Sea Salt, to taste

• Black Pepper, to taste

For the Buttered Baby Potatoes:

• 1 lb Golden Baby Potatoes, halved if large

• 2 tbsp of High-Quality Butter (e.g., Beurre d’Isigny)

• 1 tbsp Finely Chopped Chives

• Flaky Sea Salt, to taste

For the Salad:

• 2 heads Little Gem Lettuce, leaves separated

• 2 Persian Cucumbers, thinly sliced

• 4 Radishes, thinly sliced

• 1 cup Heirloom Cherry Tomatoes, halved lengthwise

• 4 Eggs, medium-boiled (8 minutes), peeled and halved

• 1/4 cup Castelvetrano Olives, pitted

• 2 tbsp Kalamata Olives, pitted

• 8–10 Cornichons

• 1 tbsp Capers, rinsed

• 2-4 Lemon Garlic White Anchovy Fillets (boquerones), optional

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Instructions:

1. Make the Vinaigrette: In a bowl or jar, whisk together dijon mustard, crushed garlic, finely diced shallot, champagne vinegar, Worcestershire sauce, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Set aside.

2. Prepare the Potatoes: Boil baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and return to the pot with a large knob of good, French butter. Toss over medium heat until the butter is melted and foamy. Add chopped chives and a big pinch of flaky salt, and toss or shake the pan vigorously to slightly rough up the edges and create texture. Set aside, keeping warm.

3. Bake the Salmon & Green Beans: Preheat oven to 400°F (200°C). Toss green beans with 2 tbsp of the lemon dijon marinade and spread them out on a baking sheet. Place the salmon fillets on the sheet, and brush about 1 tbsp lemon dijon marinade over the fillets. Bake for 20 minutes, or until salmon flakes easily and green beans are tender. *Optional: Boil the greens beans and blanch.

4. Prepare the Salad Base: In a large bowl, toss little gem lettuce leaves, sliced cucumbers, and radishes with just enough vinaigrette to lightly coat. Arrange on a large platter or individual plates.

5. Assemble the Salad: Top the greens with baked salmon and green beans. Artfully arrange the cherry tomatoes, egg halves, castelvetrano olives, cornichons, capers, and marinated white anchovies across the salad. Finish by scattering the warm, buttered baby potatoes on top or around the edge of the plate.

6. Finish & Serve: Drizzle with any remaining vinaigrette if desired. Serve immediately while the salmon and potatoes are warm, or let everything come to room temperature for a more traditional niçoise-style presentation.

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