Jul 09 2026
Restaurants›The Royal Mile›Nicoise Recipe

Nicoise Recipe

Inspired by The Royal Mile
Time45m
Serves2

Grilled salmon, spring mix, crispy potato, Nicoise olives, grilled asparagus, tomatoes, hard cooked egg, and sweet balsamic vinaigrette.

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Ingredients

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Salad Base

Sweet Balsamic Vinaigrette

Method

Prepare the Salad Base

  1. 1

    Cook the Salmon

    Preheat your grill to medium-high heat. Season the salmon fillets with salt and black pepper. Place the fillets on the grill, skin side down, and grill for about 5-7 minutes on each side, or until fully cooked and flaky. Remove from the grill and let rest.

  2. 2

    Crispy Potatoes

    Wash and dice potatoes into bite-sized pieces. Boil in salted water for about 10 minutes until slightly tender. Drain and let cool. Heat olive oil in a frying pan over medium heat, and add the boiled potatoes. Fry until golden brown and crispy on all sides, about 10-15 minutes. Season with salt and black pepper.

  3. 3

    Grill the Asparagus

    Trim the ends off the asparagus and toss with olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes until tender but still crisp.

  4. 4

    Prepare the Hard-Cooked Eggs

    Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool before peeling and slicing.

  5. 5

    Assemble the Salad

    In a large salad bowl, add the spring mix, crispy potatoes, grilled salmon (broken into pieces), Nicoise olives, grilled asparagus, cherry tomatoes (halved), and sliced hard-cooked eggs. Toss gently to combine.

Make the Sweet Balsamic Vinaigrette

  1. 6

    Combine Ingredients

    In a small bowl or jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Whisk or shake well until fully emulsified.

  2. 7

    Dress the Salad

    Drizzle the sweet balsamic vinaigrette over the assembled salad. Toss gently to coat all ingredients evenly.

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