Salade Niçoise is my ultimate light meal—fresh, flavorful, and perfect for dieting. As a home cook who's shared countless recipes with friends, I love how simple yet impressive this version is.
Hard to make? Not at all. This budget-friendly recipe serves 4 and shines all spring and summer.
1. Boil the green beans for 7-10 minutes in salted water.
Handy tip: Add the eggs to the same pot for 4 minutes for soft-boiled perfection. This saves water, energy, and time.
2. Drain green beans and rinse under cold water to preserve their vibrant color and cool them quickly.
3. Heat a pan with a drizzle of olive oil. Cook salmon steaks skin-side down for 3 minutes over medium heat, then flip and cook another 3 minutes for crispy edges and tender center.
Finely chop the anchovies in a bowl. Add juice of 1 lemon, 4 tablespoons olive oil, and a pinch of mustard. Whisk with a fork until it emulsifies into a creamy dressing like mayonnaise.
Arrange cold salad greens, green beans, quartered tomatoes, and olives on plates. Top with hot salmon and halved soft-boiled eggs.
Drizzle with anchovy sauce, add freshly ground pepper (no salt needed—anchovies provide plenty), and serve.
€16.15 total, or €4.03 per person.
