Salade Niçoise ~ with grilled Salmon

The traditonal Salad Niçoise, originating from Provence, France is made with tuna, not salmon ~ but since I'm in the Pacific NW I usually use salmon instead.

If asparagus is in season, I include some lightly steamed or blanched spears along with the traditional green beans or haricot vert.

Sometimes I make individual plates, but my favorite way of serving this salad to make one large salad on a huge platter.
I just love the fresh look and vibrant colors of everything assembled together.

It is definitely one of my very favorite salads.

The requsite tiny black Niçoise olives, imported from France ~ I prefer to use unpitted, for superior flavor and texture but could only find pitted in the market this time. They are still very good, and beat any substitute ~ try to find them if you are going to make this salad.

Gently hard-cooked eggs...

If you don't care for anchovies, of course you may omit them. I always serve some of the eggs plain when serving this salad to guests.

The salmon (or tuna), can be grilled, poached or broiled ~ the important thing is to not overcook the fish.

Another variation I sometimes make, as I did this time, is to substitute my grandfather's recipe for marinated celery root for the usual potatoes in the salad. The recipe has been in my family for at least four generations, brought to the new country by my paternal great-grandmother from France.

This was one of my favorite treats while growing up. If you like marinated artichoke hearts, I'm quite sure you would like my grandfather's recipe.

Most all of the other recipes for celery root that I've encountered involve raw celery root, julienned/shredded and mixed with a creamy dressing, or the celery root is cooked, pureed and served hot.

I much prefer this method of preparation ~
Are you familiar with celery root? If not, you would probably just pass it by in the market because it is not the most appealing looking vegetable, by far!

As you can see, it's large, gnarly and well, ugly ~ but once it is prepared, the beast turns into a beauty. It becomes a star.

The recipe will be available on my alternate blog "Once Upon a Plate ~ Recipes" shortly. A mild celery flavor with the texture of cooked artichoke hearts (crowns), this dish was always on our holiday table.

I like to serve a slightly tart, homemade, Creamy Lemon Vinaigrette alongside the salad, so each diner can add as much or as little as they like.

You can CLICK HERE to get the recipe from my recipe blog ~ I've offered two versions there, one using raw egg yolk as an emulsifier, the other using mayonnaise ~ both are excellent.


  1. YUMMMM I love this salad, I must say that I do prefer it with a piece of grilled salmon as well. I order it all the time when in France. I'll be going in May and this is on the top eating list when I go to the south.
    When you take your photos of your food, do you use a tri pod? Can I ask what kind of camera you have also? I just bought a Nikon D90, and I'm hoping to get some good food shots like yours. Any tips would be great!

  2. Fabulous you are truly a culinary artiste! Yummmm

  3. What beautiful pictures! This looks delicious!

  4. It's 12:15 and I just realized how hungry I am ... my computer screen might just be in danger now...gorgeous, beautiful, etc....

  5. if i just do this __________ do you know what i will say?

    am i like your broken record?

    gorgeous, beautiful, fantastic, fabulous, you make me hungry, you dazzle me etc etc etc? are you just sick to death of me?

    affectionately, your stalker~

  6. Mari, your photos are gorgeous. And I want the salad. Like right now. :) How gracious of you to share a recipe that's been in your family for so long. I will consider that one of my treasures, for sure!!

  7. I gotta tell you...if I had you cooking for me everyday...I would be a skinny,healthy, HAPPY, GIRL!!!!!
    ok an OLD GIRL...but a skinny,happy and healthy one!
    I love celery root...I so love the look of that salad it is killing me right now...and no matter what I do mine will never look as beautiful as yours....

  8. Mari, you never cease to amaze me. I'm personally not a fan of salade nicoise, but your pictures make me want to try it.

    By the way, I bought some Mari-ware today. You've inspired me to step away from the white diner ware and into the world of beautiful, colorful dishes. I plan on using them tonight.

    Have a great evening!

  9. I am a huge fan of celery root and now I have a new way to prepare it - thanks for the idea! Great post, and as always, great blog.

  10. This looks really yummy! I love anchovies so leave them there....Christine

  11. Celery root, what a brilliant idea, thank you. I love capers in my nicoise. Clarice

  12. So you're killing me! That is my favorite salad EVER! And I would totally make one except I just cannot go to the grocery store to get the supplies when I already have other stuff! ha ha! Ugh - I guess I will just have to wait! But it looks absolutely amazing! When I make this salad I typically add bell peppers, capers & artichoke hearts too! :)


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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