Rachel’s Smoked Salmon Nicoise Salad

A fresh, healthy, and hearty Mediterranean-inspired salad bursting with vibrant veggies, tender potatoes, and your choice of protein. This colorful dish is perfect for a nourishing meal that feels elegant but is simple to prepare.

Prep Time: 25 minutes
Yield: Serves 6 as a meal or up to 10 as a starter

Ingredients

Salad:

• 3 cups organic baby spinach

• 1 small head organic romaine, leaves left whole

• 4 large eggs, hard boiled, peeled, halved

• 1 English or hot house cucumber

• 2 large heirloom tomatoes, sliced (or 2 cups cherry tomatoes)

• ½ pound fresh green beans, parboiled and cooled

• 2 pounds new potatoes, boiled until fork tender and cooled

• 2 teaspoons capers

• ½ small red onion, thinly sliced (about ½ cup)

• 1 cup lemon-stuffed Manzanilla olives

• Fresh chopped Italian parsley (optional)

• Fresh ground pepper, to taste

• 1 pound cooked and cooled protein of choice (smoked salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc.)

Dressing:

• ¼ cup freshly grated Parmesan

• 3 tablespoons balsamic vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon grainy mustard

• ½ teaspoon fresh ground pepper

• 1 anchovy fillet (optional)

• 2 medium garlic cloves, crushed

• ½ teaspoon salt

• 1 cup UP or infused olive oil (e.g., Hojiblanca, dill, garlic, lemon, orange, lime, picual)

Instructions

1. Make the dressing:
   Add vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and Parmesan to a blender or food processor. Pulse to combine. Slowly drizzle in olive oil until dressing thickens.

2. Prepare the potatoes:
   Toss the cooked and cooled potatoes with 2 tablespoons of dressing.

3. Assemble the salad:
   On a large serving platter, arrange a bed of baby spinach topped with whole romaine leaves. Arrange eggs, cucumber, tomatoes, green beans, capers, red onion, olives, and dressed potatoes around the platter.

4. Add the protein:
   Place your cooked protein choice in the center of the platter.

5. Finish and serve:
   Sprinkle with fresh parsley (if using) and grind fresh black pepper over the top. Serve the remaining dressing on the side.