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My Nicoise Salad

This salad was inspired by a classic Nicoise Salad with its fresh anchovies, potatoes and green beans. Since my fish choices in the freezer were salmon or salmon I ended up here.

If you do anything MAKE THE SALMON CAKES. They are perfect on their own and remind me nothing of the old canned salmon patties my mom made (sorry mom).

I am also picturing these on a sandwich with a spicy rémoulade (think po’ boy).

The dressing is compliments of my great friend Laura and is her signature dressing. I make this weekly and store it in the refrigerator so I alwasy have it near and ready for greens.

INGREDIENTS

For the salmon cakes:

  • 1 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons plain yogurt
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons chopped green onions
  • 1 teaspoon whole grain mustard
  • 1/8 teaspoon cayenne
  • 1/2 pound skinless salmon fillet, chopped
  • 8 Ritz or Club crackers, coarsely crushed

For the vinaigrette:

  • 1/4 cup orange juice
  • 2 T balsamic vinegar
  • 1 clove garlic minced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper

For the salad:

  • 4 salmon cakes (recipe above)
  • 2 hard boiled eggs, peeled and sliced
  • 6 small new red potatoes, quartered and cooked tender
  • Salt and freshly ground black pepper
  • 1 medium heads Boston lettuce or butter lettuce, cut into quarters
  • 1 tomato, sliced
  • 6 ounces green beans, blanched or steamed crisp
  • 2 Tbsp capers, drained

DIRECTIONS

To make the salmon cakes stir together all ingredients (except olive oil) in a medium bowl. Form salmon mixture into 4 (3-inch) patties. Heat 1 tablespoon olive oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Mix all ingredients for dressing in a small jar and close lid. Shake until combined.

To assemble the salad, just before serving toss the beans with enough vinaigrette to fully moisten them. Arrange all pieces on a platter and drizzle with vinaigrette.

Serves two.

 

4 thoughts to “My Nicoise Salad”

  1. Yvonne. Really? This is ridiculously beautiful. I'm going to make the salmon cakes this weekend. Have you heard of Food52.com? I'm thinking you could win every contest.

  2. Well of course it is amazing!. I used to make a nicoise salad that i found in London. Instead of Salmon, there was a small steamed lobster tail ( served cold) black olives, BASIL, potatoes, blanched Green beans and so on,,, come over one weekend, i will make it! I owe you for the slamon patties that were soooo good!
    Scott

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