Niçoise Recipe

Boil potatoes

Place new potatoes in a pot and cover with cold water by 1 inch. Add 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly, then slice into halves or quarters.

Hard‑boiled eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Bring a medium pot of salted water to a boil. Blanch asparagus spears for 2 minutes until bright green and just tender, then immediately transfer to an ice bath to stop cooking. Pat dry and cut into 2–3 inch pieces. Slice cucumber, wedge the tomato, and thinly slice the red onion. Set aside.

If using prepared lentils, warm them in a small saucepan with a splash (about 1 teaspoon) of olive oil and a pinch of salt over low heat until just warmed through, about 2–3 minutes. If you prefer salmon instead of chicken: pat the salmon fillet dry, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and pan-sear in 1 tablespoon olive oil skin-side down over medium-high heat for 3–4 minutes, then flip and cook 2–3 minutes more until opaque and cooked through. Let rest and flake into large pieces. For roasted chicken: reheat sliced roasted chicken gently in a skillet with 1 teaspoon olive oil until warmed, about 2–3 minutes.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

On a large platter or individual plates, arrange mixed greens as the base. Evenly distribute warm sliced potatoes, blanched asparagus pieces, cucumber slices, tomato wedges, quartered hard-boiled eggs, warmed lentils, and olives. Scatter thin red onion slices and capers if using. Top with sliced warm roasted chicken or flaked salmon if substituting.

Drizzle the dressing over the composed salad just before serving, then sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if desired. Toss gently at the table or serve composed so each diner can mix portions on their plate.