“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.
Feel free to play around with the vegetables you choose to dress up this salad, like adding tomatoes for a more traditional approach. I used Castelvetrano olives, mostly because I really enjoy their briney flavor, but salty anchovies would be a great punch of flavor.
