Epicurean Olive Oils - Gourmet Olive Oils

Rachel’s Smoked Salmon Nicoise Salad

July 19, 2019

A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for?

Rachel’s Smoked Salmon Nicoise Salad

  • 3 cups organic baby spinach
  • 1 small head of organic romaine, trimmed, leaves left whole
  • 4 large eggs, hard-boiled, cooled, peeled, halved
  • 1 English or hothouse cucumber
  • 2 large heirloom tomatoes cut into large slices (or 2 cups of cherry tomatoes)
  • 1/2 pound washed, trimmed fresh green beans, parboiled and cooled
  • 2 pounds of new potatoes boiled in salt water until just fork-tender and cooled
  • 2 teaspoons capers
  • 1/2 small red onion sliced thinly (about 1/2 cup)
  • 1 cup lemon stuffed manzanilla olives
  • fresh chopped Italian parsley leaves for garnish (optional)
  • fresh ground pepper to taste
  • 1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)


  • 1/4 cup freshly grated parmesan
  • 3 tablespoons champagne vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon fresh ground pepper
  • 1 anchovy fillet (optional)
  • 2 medium garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1 cup of UP or infused olive oil of choice (I used Hojiblanca here but Dill, Garlic, Lemon, Orange, Persian Lime, Picual, etc. would all be great here)

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.


In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish, or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter

Post Discussion


Submit a Comment

Your email address will not be published. Required fields are marked *

You May Also Like…

Cinnamon Rolls

5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Butter Infused Olive Oil – to mix in dough. 2 large eggs 2 tablespoons Butter Infused Olive Oil – to coat dough. 1/2 cup...

Read More

Glazed Brioche Bread Pudding

INGREDIENTS 4 cups brioche cubes 3 eggs, lightly beaten 1/3 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon vanilla 2 1/2 cups scalded milk 1/4 cup Umeboshi Plum White Balsamic Vinegar Condimento 2 Tablespoons confectioners' sugar...

Read More

Truffled Cauliflower Gratin

INGREDIENTS 1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons White Truffle Gourmet Olive Oil 3 tablespoons all-purpose flour 1 cup hot milk 1 cup hot half and half 1/2 teaspoon freshly ground black pepper 1...

Read More