Niçoise Salad with Salmon Cakes

Ingredients

• 4eggs
• 340 gbaby gold potatoes
• 454 ggreen beans
• 1 recipeEasy Salmon Cakes
• 120 mlpitted Castelvetrano olives
• 1 bunch (about 227 g), trimmed and washedradishes
• 1 recipeClassic Vinaigrette
• 1 tablespoonfresh dill
• to tastesalt and pepper

Instructions

1. 1

   Cook the potatoes

   Put the potatoes in a large sauté pan and cover them with 5 cm of cold water. Set the pan over medium-high heat and bring the water to a boil. Add 1 teaspoon of salt, lower the heat to medium and simmer for about 20 minutes, until the potatoes are tender when pierced with a fork. Drain and set aside.

2. 2

   Boil the eggs

   Bring a large saucepan of water to a boil, then lower the heat. Use a spider or slotted spoon to lower the eggs gently into the water. Bring it back to a boil and cook the eggs for 6 minutes. While they cook, prepare an ice water bath; transfer the eggs into it with the spoon.

3. 3

   Blanch the beans

   Add the green beans to the boiling water in the now-empty saucepan and cook for about 3 minutes, until crisp-tender. Transfer them to the ice water bath with the eggs and leave them to cool completely.

4. 4

   Cook the salmon cakes

   Cook the salmon cakes as directed in their recipe.

5. 5

   Arrange the salad

   Drain the green beans and eggs. Arrange the beans on a large platter with the potatoes, salmon cakes, olives and radishes. Peel and halve the eggs, then arrange them on the platter.

6. 6

   Dress and season

   Drizzle the vinaigrette over the salad, scatter over the fresh dill, and season with salt and pepper to taste.

What is Niçoise salad?

Niçoise salad takes its name from Nice, in southern France, and is known for bringing together vegetables and other savoury ingredients in a composed salad. This version adds salmon cakes to the familiar combination of potatoes, green beans, olives and eggs, making it substantial enough for a main meal.

The components are prepared separately, then arranged on a platter and finished with vinaigrette. That keeps the salad varied in texture and makes it easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 16g protein, 14g carbs, 19g fat.

The potatoes and beans provide most of the carbohydrates, while the salmon cakes and eggs contribute protein. The vinaigrette and olives add much of the fat, with the eggs contributing some too; pair a serving with extra leafy vegetables or a piece of fruit if you want to round out the meal.

Prepare the potatoes and beans

Potatoes: Simmer them until a fork slides in easily, but stop before they begin to break apart. Draining them promptly helps them hold their shape on the platter.

Green beans: A short boil leaves them crisp-tender rather than soft. Cooling them in the ice water bath halts the cooking and helps preserve their fresh colour.

Get the eggs just right

The recipe gives the eggs a 6-minute boil, followed by an ice bath. Lower them gently into the water to reduce the chance of cracking, and transfer them promptly to the bath when the time is up.

Peel the eggs once they are cool enough to handle, then halve them just before arranging the salad.

Cook and arrange the salmon cakes

The salmon cakes are made from a separate recipe, so cook them according to its directions. If they are ready before the vegetables, keep them aside until the platter is assembled.

Arrange the ingredients in distinct groups rather than tossing everything together. This shows off the colours and lets each serving include a little of each component.

Finish with vinaigrette

Drizzle the vinaigrette over the assembled salad just before serving. This seasons the potatoes and vegetables without leaving them sitting in dressing for too long.

Fresh dill brings a fragrant finish, while the olives add a salty, savoury note. Taste before adding extra salt, as both the olives and dressing may already be well seasoned.

Make it ahead and serve

The potatoes, beans and eggs can be prepared in advance and chilled, with the salmon cakes and vinaigrette kept separately. Assemble and dress the platter closer to serving so the ingredients retain their distinct textures.

Serve it as a complete meal, or add bread for a more filling spread. For lunch portions, divide the ingredients evenly so each plate gets salmon cake, egg and vegetables.

Recipe notes & tips

• Cut the potatoes to a similar size if they vary, so they finish cooking at roughly the same time.
• Prepare the ice water bath before you start boiling the eggs.
• Use a slotted spoon to move the eggs and beans gently between the pans and ice bath.
• Let the green beans cool completely before draining them for the platter.
• Add the vinaigrette shortly before serving to keep the ingredients from becoming soggy.
• Taste the dressed salad before adding more salt, since the olives and vinaigrette bring seasoning.

Variations

• Use another olive: Choose a different briny olive if Castelvetrano olives are unavailable.
• Add leafy greens: Arrange a bed of salad leaves beneath the platter ingredients.
• Swap the herbs: Use chopped parsley in place of dill for a different fresh finish.
• Serve warm: Arrange the potatoes and freshly cooked salmon cakes while still warm, with the other ingredients cool.
• Make individual plates: Divide the components between four plates instead of using one large platter.

Common mistakes to avoid

• Overcooking the potatoes: Check them with a fork around the 20-minute mark and drain as soon as they are tender.
• Soft green beans: Keep the boil to about 3 minutes and cool them straight away in the ice bath.
• Cracked eggs: Lower them carefully into the water with a spider or slotted spoon.
• Overdressing the platter: Drizzle on the vinaigrette shortly before serving, then add more only if needed.
• Salting without tasting: Check the dressing and olives first, then season the finished salad to taste.

How to store

Store the salad components separately in covered containers in the fridge and assemble them when ready to eat; use within 3 days. Keep the vinaigrette separate, and reheat the salmon cakes and potatoes gently if you prefer them warm.

Frequently asked questions