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Tonight’s Niçoise-style salad highlights all the varied textures and bright flavors the southern French dish is known for. Hearty potato, crisp green beans, and juicy tomatoes make a delicious base for salmon—seared  and flaked into pieces to ensure a balance of flavors in each bite. And no Niçoise would be complete without flavor-packed black olives and a hard-boiled egg.

Ethan Mick

with Niçoise-Style Salad

Seared Salmon & Mustard Vinaigrette

Skin-On Salmon Fillets

Cage-Free Farm Egg

Green Beans

Russet Potato

Heritage Globe Or Cocktail Tomatoes

Chives

Red Wine Vinegar

Whole Grain Dijon Mustard

Pitted Niçoise Olives

Pickled Peruvian Peppers

Shallot

Ingredients

Heat a large pot of salted water to boiling on high.

Heat a separate, small pot of salted water to boiling on high.

Wash and dry the fresh produce.

Halve the potato crosswise; cut lengthwise into 1-inch-wide wedges.

Cut off and discard the stem ends of the green beans.

Quarter the tomatoes; place in a bowl and season with salt and pepper.

Thinly slice the chives.

Peel the shallot and mince to get 2 tablespoons (you may have extra).

In a bowl, whisk together the **shallot**, **vinegar**, **mustard**, and **2 tablespoons of olive oil** until well combined; season with salt and pepper to taste.

Prepare the ingredients & make the dressing:

Add the **potato** to the large pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potato:

[While the potato cooks, fill a large bowl with ice water; add **a pinch of salt**. Set aside. Add the **green beans** to the small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly softened.](#) Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Reserving the bowl of ice water, using a slotted spoon or tongs, transfer the shocked green beans to a paper towel-lined plate and pat dry.

Blanch & shock the green beans:

While the potato continues to cook, add the **egg** to the same small pot of boiling water. Cook for exactly 9 minutes. Drain thoroughly and transfer to the same bowl of ice water to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and quarter lengthwise; season with salt and pepper.

Cook & peel the egg:

While the egg cooks, pat the **salmon** **fillets** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes per side, or until lightly browned and cooked to your desired degree of doneness. Transfer to a cutting board. When cool enough to handle, using 2 forks, flake the fillets into large pieces.

Cook & flake the salmon:

To the pot of **cooked** **potato**, add the **shocked** **green** **beans**, **seasoned tomatoes**, **peppers**, **olives**, and **half the dressing**. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the **flaked salmon** and **seasoned** **egg**. Drizzle with the **remaining** **dressing**. Garnish with the **chives**. Enjoy!