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+ servings
Winter Nicoise-ish Salad
Prep Time
30 mins
Cook Time
20 mins
This winter Nicoise-ish salad hits all the right notes with crunchy shaved fennel and radishes, greens and radicchio, tender new potatoes suffused with herbs and a punchy vinaigrette, just-set 7-minute steamed eggs, and piles of olives.
Recipe Type: Salad
Keyword: nicoise salad
Makes: 4 generous servings
Author: Elizabeth Stark
  • 1 pound 1 or 2-inch new potatoes, scrubbed
  • ¼ cup fine sea salt, plus more to taste
  • 2 tablespoons minced fennel fronds and dill
  • 4 eggs, steamed 7 minutes
  • 2 tablespoons minced shallot (about 1 medium)
  • Zest of 1 lemon plus 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 4 oil-packed anchovy fillets, minced
  • ½ teaspoon fine sea salt
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • 1 fennel bulb, fronds trimmed and reserved and cored
  • 4 medium watermelon and/or black radishes, greens trimmed and scrubbed (or sub a bunch of smaller red radishes)
  • 2 cups greens and radicchio leaves, washed and dried
  • Lemon juice, as needed
  • Fine sea salt
To Assemble
  • 1 4- ounce can boneless, skinless salmon
  • ½ cup Nicoise or Kalamata olives
  • Remaining anchovies, if desired
  • Minced fennel fronds and dill
  • Fresh ground pepper
  1. First, prepare potatoes and eggs. Fill a large pot with cold water and add the whole potatoes. Bring to a boil. Add the sea salt and cook 20 - 25 minutes from the time the water boils, or until potatoes are fork tender. Remove whole potatoes to a bowl and set aside to cool.
  2. Meanwhile, steam the eggs for 7 minutes. Immerse in ice water until you're ready to peel.
  3. Next, make the vinaigrette. In a pint jar or small bowl, whisk the shallot, zest, lemon juice, vinegar, anchovies, and sea salt with a fork and set aside 5 minutes. Add Dijon and then the olive oil, whisking until emulsified.
  4. Working carefully with a mandoline slicer, slice fennel and radishes 1/16-inch thick. Set in a bowl and toss with a pinch of sea salt and a squeeze of lemon. Add 1 - 2 teaspoon vinaigrette. Set aside.
  5. Toss greens with 1 - 2 teaspoons vinaigrette and sea salt to taste.
  6. When potatoes are cool, slice into 1-inch wedges, and toss with 1 - 2 tablespoons vinaigrette, minced herbs, and sea salt to taste.
  7. Peel the eggs. Tip the salmon into a small bowl, break into chunks, and toss with vinaigrette and sea salt.
  8. To assemble the salad, arrange the greens on a large platter. Add the shaved vegetables and potatoes in different sections, tuck the salmon around the salad. Halve the eggs and add to the platter. Scatter the olives, and anchovies, if using. Finish with several teaspoons vinaigrette, sprinkle the eggs with sea salt and pepper, and finish with fresh herbs.