Niçoise salads are usually made with tuna, but we substituted fresh salmon in this version. You can, of course, make the salad with a couple of cans of tuna; look for Italian oil-packed tuna, which has the best flavor.
Recipe information
Yield
Serves 4
Ingredients
Dijon Vinaigrette
Preparation
Step 1
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
Step 2
With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
Step 3
Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
Step 4
While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
Step 5
On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.
Dijon Vinaigrette
Step 6
In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
Step 7
Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)
