Niçoise (g/f) Recipe

Prepare eggs

Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over high heat, then reduce heat to maintain a simmer for 9 minutes for hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve. Set aside.

Cook potatoes

Place 10 small Yukon Gold potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until fork-tender (about 12–15 minutes). Drain, let cool slightly, then slice thickly or halve. Keep warm or room temperature.

Cook green beans

Trim ends from 8 oz green beans. Bring a pot of salted water to a boil, add beans and blanch 2–3 minutes until bright green and just tender. Immediately plunge into an ice bath to stop cooking. Drain and set aside.

Cook lentils (if using)

If using warm lentils instead of chicken/salmon only, rinse 1 cup of cooked green or Puy lentils. If cooking from dry, simmer 1/2 cup dried lentils in 1 1/4 cups water until tender (15–20 minutes), drain and keep warm. Season lightly with salt and a drizzle of olive oil.

Cook salmon

Pat 2 salmon fillets dry, season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbs oil in a nonstick skillet over medium-high. Place salmon skin-side down and cook 4–5 minutes until skin is crisp. Flip and cook 2–4 minutes until just cooked through (internal temp ~125–130°F / 52–54°C for medium). Squeeze juice of 1/2 lemon over the fillets and let rest 2 minutes. Slice into 1-inch pieces or leave whole.

Alternative protein - chicken

If using chicken instead of salmon: season 2 boneless chicken breasts with salt and pepper. Sear 4–5 minutes per side in a skillet with 1 tbs oil until internal temp reaches 165°F (74°C). Rest 5 minutes and slice thinly.

Prepare tomatoes & cucumber

Cut 3 medium ripe tomatoes into wedges. Slice 1 cucumber lengthwise and halve into half-moons about 1/4-inch thick. Thinly slice 1 red onion and separate into rings; if onion is sharp, soak in cold water 5 minutes then drain.

Assemble olives & herbs

Place 1 cup pitted Niçoise or Kalamata olives in a small bowl. Roughly chop 2 tbsp fresh parsley and have 2 tbsp capers ready if using.

Prepare salad bed

If using, arrange 4 cups mixed salad greens on a large platter or divide among plates. Arrange potatoes, green beans, cucumber, tomato wedges, red onion slices, olives, and lentils (or sliced chicken/salmon) in sections on top of the greens. Place halved eggs around the salad and tuck salmon pieces or whole fillets prominently on the platter. Sprinkle chopped parsley and capers over the top.

In a small jar or bowl whisk together 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp honey, 3 tsp sea salt and 1 tsp freshly ground black pepper. Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust salt or vinegar as needed.

Drizzle vinaigrette over the assembled Niçoise just before serving, or serve on the side. Use remaining lemon to squeeze over salmon or vegetables as desired.

Serve immediately while salmon is warm (if using warm lentils, those should also be warm). Tossing: guests can toss lightly to distribute dressing, or serve as a composed salad. Leftovers: store components separately in airtight containers for best texture.