A salad Niçoise unlike others – Salade Niçoise with broiled salmon skewer and tapenade tartine with poached egg
Une salade Niçoise pas comme les autres – Salade niçoise avec brochette de saumon grillé, et tartine de tapenade à l’oeuf poché
When you eat out, salades niçoises are always more or less the same, with minor variations from one restaurant to another…and often a little on the boring side. So after a few thoughts on how to make things a little more exciting and with a different way to prepare them, I came up with a salad that has the ingredients of a salade niçoise (less the salmon), that was lovely. Most of the ingredients are here but in a different way to present and cook them, which modifies all the textures and make them very interesting and exciting. Here the green beans are cut and mixed with the greens and cherry tomatoes. The olives are turned into a tapenade which is an olive paste from the South of France spread on top of the bread. The egg is poached and not boiled and the other final touch is the salt, I used sea weed salt (from Brittany) but of course, you can use any other sea salt.
If you want to remain traditional and feel the salmon shall not be seen on a salade Niçoise, use tuna instead. This salad is really fun, and you can play with it using your imagination as you wish. For instance, if I had quail eggs, I would have poached two quail eggs and made two tartines, instead of one. Now there is not one particular recipe for salade niçoise, and each cook can make it the way he wants, even though the traditional recipe is not supposed to have any cooked ingredients, only raw. So if you want to say that my salad is not a Niçoise, like a Nicois (a person from Nice) would probably say. Well, I am ok with that…it is nonetheless delicious.
Sometimes for specific recipes, I like to remain as close as the original recipe as I can, but in some more “flexible” recipes, I also like to have fun in the kitchen and play around with food…but obviously it needs to be good or it shall not have its spot on the blog.
Ingredients for 2
- 1 salmon filet of about 1/2 lb
- 4 small round yukon potatoes
- 1.5 cups fine green beans
- about 20 cherry tomatoes, cut in half
- 1 cup of mixed greens or arugula
- 1 shallot, finely chopped
- 1/2 bell red pepper, roasted, peeled and cut in stripes
- 2 eggs
- 2 baguettes slices or country bread
For the vinaigrette
- 2 tbs extra virgin unfiltered olive oil
- 3 tbs lemon olive oil
- juice of 1 meyer lemon
- orange-champagne vinegar or any mild fruity vinegar
- about 8 leaves basil, chopped
- Sea weed salt
For the tapenade
- 1/4 lb kalamata olives
- 2 good quality small anchovies
- about 6 capers
- 1/2 garlic clove
- 2 tbs olive oil
Start by cooking the potatoes in water. When the potatoes are about 3/4 cooked but still a little firm in the center, remove from stove. Let them cool and then peel. Set aside. Cut the salmon in about one inch cube pieces.
Cook green beans in boiling water until cooked but still firm. When cooked remove from stove, then let them cool and cut in about 2 inches pieces.
Using a wooden skewer, place one piece of salmon, then one potato, until you have two pieces each on each skewer.
In the meantime, in a container mix cherry tomatoes, salad, green beans, bell peppers. Prepare vinaigrette by combining all ingredients together.
For the tapenade, mix all ingredients together in a mixer. Toast baguette and spread tapenade on top.
Broil skewer in the oven until golden brown and salmon cooked all the way through or pink (depending on your tastes).
Poach egg in boiling water for about 2 minutes (poaching technique will come in another post).
Pour vinaigrette on salad, toss well and keep some vinaigrette for the skewer.
Plate first salad/beans/tomatoes mixture, then place skewer on top, add the remaining vinaigrette on top of skewer. Serve with tartine of tapenade topped with poached egg, and drizzle with olive oil.
This entry was posted by silvia on February 23, 2012 at 5:30 am, and is filed under Fish/Seafood, Salads. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Wow, what a lovely presentation for the nicoise salad, really stunning. I love as well that it is a bit different with the fish, great photos, lovely blog
This is definitely not boring by any means and I do love the salmon substitution, although as you mentioned tuna would be good too!
J’adore ta variation de la salade niçoise. J’aime bien cette salade parce qu’elle est vraiment versatile. Avec les brochettes, ça lui donne toute une allure. Je garde l’idée!
This is the first time I can truly say that I am hungry for a salad nicoise! Usually they are bland and unappetizing, but this one looks delicious! I can’t wait to try this. Thanks for the idea
This salad is screaming Spring. Looks yum!