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
- 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.
- Slice the cherry tomatoes, chop the green beans to bite size and quarter the potatoes.
- Lay them on a bed of lettuce, along with the olives.
- Warm up the salmon fillet and place it on the top of everything.
- Make two slices of chevre and lay on top of the hot salmon, which will cause it to partially melt and be very yummy.
- Top the chevre with chopped chives and artistically arrange the edible flowers in the salad.