Smoked Salmon Nicoise Salad

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


3 cups organic baby spinach

1 small head organic romaine lettuce, trimmed, leaves left whole

4 large eggs, hard boiled, cooled, peeled, halved

1 English or hot house cucumber

2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)

1/2 lb. washed, trimmed fresh green beans, par boiled and cooled

2 lbs. new potatoes boiled in salt water until just fork tender, and cooled

2 tsp. capers

1/2 small red onion, sliced thin (approx. 1/2 cup)

1 cup lemon stuffed manzanilla olives

fresh chopped Italian parsley leaves for garnish

1 lb. 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 (no wrong answers here!)


1/4 cup freshly grated parmesan

3 tbsp. Olive R Twist Champagne Vinegar

1 tbsp. fresh squeezed lemon juice

1 tsp. grainy mustard

1/2 tsp. fresh ground pepper

1 anchovy fillet (optional)

2 medium garlic cloves, crushed

1/2 tsp. salt

1 cup Olive R Twist Ultra Premium or infused olive oil of choice (such as Dill, Garlic, Lemon, Blood Orange, or Persian Lime).

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 2 tbsp. 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.