Seattle Nicoise Recipe - Allrecipes.com
Seattle Nicoise Recipe
  • READY IN 40 mins

Seattle Nicoise

Recipe by  

"A Seattle-style version of the French favorite, Salade Nicoise."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Break the salmon into large but still bite-sized chunks and set aside.
  2. Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  3. Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  4. Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 06, 2008

Don't think i will be making it again...sorry

 
Jan 04, 2014

This light, refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicoise salad worked for me, but some did not. In my view this needed to be a composed, not tossed, salad and it needed to be served on a bed of greens - mesclun, butter lettuce or Romaine, for example. I used Romaine. The bottled champagne dressing would be okay in a pinch I guess, but with all these beautiful and quality ingredients I believe it deserved a homemade vinaigrette - I prepared a simple and classic Lemon-Dijon Vinaigrette. The boiled new potatoes (test with a fork, not a knife) are an important addition and the submitter has it right by letting them soak up some of the good salad dressing awhile before serving. The pickled green beans were too bold a deviation on the classic for me, so I stuck to fresh green beans which I tossed in with the potatoes the last five minutes of cooking, then removed them to an ice bath to stop the cooking process and to retain their vibrant green color. Now the salmon, Hubs and I agree, was an interesting and quite worthy variation from the classic tuna, one Hubs particularly enjoyed. Finally, except for the potatoes which were at room temperature, I served this chilled, not warm. All and all, this was a creative interpretation of the classic Salad Nicoise that allows for individual tinkering and spin.

 

6 Ratings

Aug 11, 2011

Our Changes: 6 Yellow Potatoes, quartered 2 frozen salmon fillets 1 small onion, diced Dash of salt and pepper 2 handfuls fresh green beans , cut in half 1 large tomato, diced 2 eggs 2 handfuls spinach Cut the potatoes into fourths. Spray a large skillet with PAM and cook the potatoes on medium heat. Add just enough water to not burn the pan. Place the eggs in a small sauce pan with enough water to cover the eggs. Boil at medium heat. After the eggs are started, add the salmon fillets and onions to the large pan. Add the green beans when close to the end. Boil eggs in a small pan. After about 20 minutes, run cold water over them and peel. Once the eggs are done, everything else should be about done. Dice the tomato and place the spinach, tomato, eggs, and potato-fish-green bean mixture on top. Enjoy!

 
Jan 03, 2013

I think it needed more greens, so I added some baby spinach, lettuce and cucumber. I also didn't have that dressing and actually just left it seasoned with the salt and pepper and that tasted really nice. Added some more tomatoes too. I know I used the wrong type of smoked salmon, but I just wanted to try it that way. It ended up looking nice.

 
Jan 16, 2013

It appears everyone changed this recipe and myself included. I don't think one can go wrong with nicoise salad. I used tuna instead of salmon. Also, never heard of champagne salad dressing so I mixed up my own dressing with olive oil, lemon, basil, and salt to taste. I used the eggs, tomatoes, green beans, and fingerling potatoes. The green beans I steamed as I don't like the jarred pickled kind. Additionally, I added baby cucumbers and kalmata olives. I chose this recipe, because I wanted something like a salad but didn't have lettuce. Some type of dressing is a must. I like how hearty this type of salad is. ty

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1031 kcal
  • 52%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 285 mg
  • 95%
  • Fat
  • 82.1 g
  • 126%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 3258 mg
  • 130%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Simply American
9 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

My Mom’s Good Old Potato Salad

See how to make a classic potato salad with eggs, sweet pickles, and mayo.

Romano Bean Salad

See how to make a simple summer bean salad with garlic and mint dressing.

The Best Potato Salad

This creamy potato salad tastes delicious chilled.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States