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Dinner Tonight: Salmon Niçoise Salad

My girlfriend and I had just returned from a weekend of eating pizza in New Haven, Connecticut, and, frankly, salad was the only option for our stomachs after days of cheese and grease. But we were hungry, too, and a pile of leaves wasn't going to cut it. More problematic was that cooking after a few hours of traveling was the last thing I wanted to do. The takeout menus beckoned.

But we had some mesclun greens around, as well as some cherry tomatoes. Taking inspiration from the classic Salad Niçoise, we looked in the freezer for some haricot verts, and a salmon fillet to replace the usual canned tuna.

We kept the Niçoise hard-boiled egg, but left out the olives. The dressing was my usual number with shallots and Dijon (the shallots "pickle" in the vinegar while everything else cooks, then get scattered over the salad later; it's delicious). I threw some parsley in the dressing to give it some herbiness. The leaves and beans were tossed with it, and the other ingredients laid nicely on top. There's just something about composed salads. When we ate it, we felt like we were sitting in Monaco with salty air whipping in our faces, which isn't bad for 10pm in wintry Brooklyn.

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