I did a little research, and discovered that this salad originated in the city of Nice, France. Traditionally, it's made with tomatoes, hard boiled eggs, Nicoise olives and anchovies and dressed with olive oil. I think I'll give this a whirl someday.
I used my Lemon Garlic Salmon recipe and built our salads around that. The warm salmon on top of the greens wilts them ever so slightly which I love. Arugula stands up well to this and is my favorite to use right now. I always always add a few roasted potato wedges to my Nicoise salads, giving them a little comfort factor. Same with the roasted green beans. SO SO GOOD.
Pour yourself a glass of white wine and it's almost like you're on a European vacay.
Lemon Garlic Salmon
Arugula/Baby Greens mix
Grape tomatoes, sliced in half
Roasted potato wedges
Roasted green beans
Red onion, thinly sliced
1/2 cup olive oil
1 Tbsp. dijon mustard
1/4 cup red wine vinegar
1 clove garlic, minced
salt + pepper, to taste
For perfect roasted potatoes and green beans:
Preheat oven to 425 degrees. Cut small redskin potatoes into wedges and wash and snip beans. Toss both the potatoes and beans separately with a little olive oil and season with salt and pepper. Spread each evenly on two separate baking sheets. Potatoes will cook in 20-25 minutes and do the green beans for about 10-15.
Follow my salmon recipe HERE.
To assemble the salads, Fill bowls with greens and top with all of the salad toppings. Finish with warm salmon and drizzle with dijon vinaigrette.