Niçoise salad with salmon and chevre

Salmon and chevre salad

I love Niçoise salad but I’m always looking to find a new take on classic dishes. Especially if there’s any chance that I can add edible flowers. Or chevre. So here’s the classic French salad, changed up a bit…

Ingredients (for 1 person):

  • Handful of mixed baby lettuces
  • 2-3 small red potatoes
  • 4-6 green beans
  • 4-5 cherry tomatoes
  • 4-5 olives (such as garlic thyme green or kalamata)
  • 1 salmon fillet (pre-cooked is much easier)
  • 2 ounces chevre (such as Laura Chenel)
  • 1 package edible flowers
  • Fresh chives


  1. Steam, microwave or boil the green beans and potatoes. If microwaving, quarter the potatoes and toss with salt and olive oil, then cover in a bowl and microwave till soft. You can do this step the day before.
  2. Slice the cherry tomatoes, chop the green beans to bite size and quarter the potatoes.
  3. Lay them on a bed of lettuce, along with the olives.
  4. Warm up the salmon fillet and place it on the top of everything.
  5. Make two slices of chevre and lay on top of the hot salmon, which will cause it to partially melt and be very yummy.
  6. Top the chevre with chopped chives and artistically arrange the edible flowers in the salad.


3 thoughts on “Niçoise salad with salmon and chevre

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