Salad Niçoise with Dijon Lemon Dressing: 1 Dish, 2 Ways

Briny and bright, this take on a classic French bistro salad is a cornucopia of flavours and colours that doesn’t require extra primping to make a big statement at the table. Here, I’ve made it the traditional way with olives, capers and good quality, oil-packed jarred tuna, and again with a filet of smoked trout, which gives it an extra layer of richness and smokiness.

It looks great neatly organized in rows, breaking up the colours by ingredient with the fish taking centre stage. No matter how you present it, it’s going to be good, so just go for it.

From the delicate and crunchy French green beans and tender potatoes, to the ping of the garlicky Dijon lemon dressing, this is one beefy (but beef-less) salad you’ve got to make.

Prep Time: 40 minutes
Assembly Time: 2 minutes
Serves: 4

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Salad Niçoise with Tuna

Ingredients:
1 jar oil-packed tuna, drained
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, quartered
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)

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Salad Niçoise with Smoked Trout

Ingredients:
1 medium filet smoked trout, chopped
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, halved
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)

Dijon lemon dressing (adapted from Saveur):
1 clove garlic
? cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 shallot, minced
Kosher salt & fresh cracked black pepper, to taste

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Directions:
1. On a cutting board, mince garlic and sprinkle with coarse salt. Using the flat side of the knife, press the garlic and salt together to form a smooth paste. Transfer to a bowl and whisk in oil, lemon juice, mustard, shallots, and salt and pepper. Set aside.
2. On a serving platter or in a large bowl, arrange the butter lettuce on the bottom and then line up ingredients neatly in rows. Drizzle with Dijon lemon dressing and more salt and pepper just before serving.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.