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Pacific Northwest Salad Niçoise

A filling salad sure to impress your friends.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Keyword: dairy-free, French, gluten-free, main courses, salads, seafood, Sunday dinners
Servings: 8

Ingredients

For the salad

  • 1 pound baby potatoes, scrubbed
  • 6 eggs
  • 3 small watermelon radishes, or one bunch red radishes, sliced into thin rounds
  • 1 cup cherry tomatoes, halved
  • 1 cup olives, halved
  • 1 cucumber, sliced to ⅛ of an inch and quartered
  • 2 large shallots, sliced thin
  • 2 heads of butter lettuce, washed and torn

For the asparagus

  • 1 pound asparagus, stems trimmed and cut in half
  • 1 tablespoon olive oil
  • Squeeze of lemon
  • Salt and pepper to taste

For the salmon

  • 1-pound fillet of salmon
  • Salt and pepper to taste
  • 2 tablespoons fresh rosemary, minced
  • 5 cloves of garlic
  • 2 tablespoons olive oil

For the dressing

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 3 tablespoons dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  • Scrub potatoes, place in medium saucepan and cover with cool water. Add salt and bring to a boil over high heat. Cook until fork-tender, about 12 minutes. Drain potatoes and halve, then set aside.
  • Next, place eggs in medium saucepan and fill with cool water, covering eggs by an inch. Bring to a rolling boil over high heat. Remove from heat as soon as water reaches full boil. Cover and let stand for five minutes. Place eggs in ice water bath and set aside.
  • For the asparagus, heat oil over medium heat and add asparagus, salt, pepper and lemon juice. Cook about five minutes or until tender, stirring regularly. Remove from heat and set aside.
  • Line a baking sheet with foil and place the fillet of salmon on the foil. Pat dry with a paper towel and salt and pepper fillet to taste. Combine minced rosemary and garlic, then press mixture into salmon, covering as much of the fillet as possible. Drizzle olive oil over fish. Using your fingers, work the oil into the fish, ensuring the herbs and any exposed salmon are coated. Turn broiler to high and place salmon on highest rack in oven. Broil for about 8 minutes, shifting pan as needed to ensure even cooking, until fish is flaky and cooked through. After salmon cools, carefully remove from foil-covered pan. The skin should stick to the foil, leaving you with the good stuff.
  • For the dressing, combine all ingredients by whisking or shaking in a mason jar.
  • Peel eggs under cool running water and quarter lengthwise.
  • Assemble salad ingredients on a bed of lettuce, with the salmon in the center. Dress and serve!

Notes

For the asparagus, the thinner the stems, the better. Thinner stems are more tender and won't need to cook as long, while thicker stems will need longer to become tender.