Classic Trout Niçoise Salad

There’s nothing quite like a Niçoise salad enjoyed al fresco on a warm summer’s day. It’s a beautifully composed dish that feels both rustic and elegant, a true celebration of fresh, vibrant ingredients. In our version, we’ve swapped the traditional tuna for tender, flaky trout—a wonderful and sustainable choice that feels like a true treat. This salad is a perfect harmony of flavors and textures, making it an ideal centerpiece for a light lunch or a sophisticated dinner.

Ingredients

For the Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Salad:

• 1 lb new potatoes, scrubbed
• 8 oz haricots verts (thin green beans), trimmed
• 4 large eggs
• 2 trout fillets (about 6 oz each), skin on or off
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 head of butter lettuce or Little Gem, leaves separated
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise or Kalamata olives
• 1/4 red onion, very thinly sliced
• Optional: capers and anchovy fillets for garnish

Instructions

1. Prepare the Vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well emulsified. Set aside to allow the flavors to meld.
2. Cook the Core Components: Place the potatoes in a medium pot and cover with cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Add the eggs to the pot during the last 8 minutes of cooking. At the same time, prepare an ice bath. Blanch the green beans in a separate pot of boiling water for 2-3 minutes until crisp-tender, then immediately transfer them to the ice bath to stop the cooking and preserve their bright green color. Drain and set aside.
3. Cool and Prep: Once cooked, drain the potatoes and eggs. Run the eggs under cold water, then peel and quarter them. Slice the slightly cooled potatoes in half or into thick rounds.
4. Cook the Trout: Pat the trout fillets dry with a paper towel and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the trout skin-side down (if applicable) and cook for 3-4 minutes until the skin is crisp and golden. Flip and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove from the skillet and gently break into large, rustic chunks.



5. Assemble the Salad: Arrange the lettuce leaves on a large platter or in individual shallow bowls to create a base. Artfully arrange the cooked potatoes, green beans, quartered eggs, cherry tomatoes, olives, and red onion slices over the lettuce. Top with the warm, flaky trout.
6. Serve: Just before serving, drizzle the entire salad generously with the prepared vinaigrette. Garnish with capers or anchovies if desired. Serve immediately and enjoy the taste of summer.

Nutritional Information

Estimated values per serving.