Deconstructed Salmon Niçoise Salad Recipe

Deconstructed Salmon Niçoise Salad Recipe
Staff Writer
nicoise salad

Apples & Onions

nicoise salad

The idea here is to serve the individual components on separate platters on a buffet table so guests can build their own salad. We like to use a variety of platters in different shapes and sizes — a white platter for the salmon, a wooden board for the truffled deviled eggs, a tall white compote dish for the tomatoes in olive vinaigrette — to add interest and height to the buffet table. 

Directions

Start by gently breaking your Butter lettuce into individual leaves and plating them in a large bowl. Serve the remaining ingredients in individual platters and bowls so guests can create their own composed salad. Serve the dressing in a pitcher for easy pouring.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.