Nicoise-Style Lox Salad


A quick champagne vinegar and Dijon dressing gives this salad tangy flavor.

Nicoise-Style Lox Salad
Photo: Andy Lyons
Total Time:
30 mins


  • 1 pound small red potatoes, quartered

  • 10 ounce haricot verts or thin green beans, trimmed

  • ½ cup olive oil

  • ¼ cup champagne vinegar

  • 2 teaspoon Dijon-style mustard

  • ¼ teaspoon salt

  • 6 ounce thinly sliced smoked lox-style salmon

  • 1 small head Bibb lettuce, quartered

  • 4 hard-cooked eggs, sliced

  • ½ cup nicoise olives, pitted

  • ¼ cup chopped Italian parsley


  1. Place potatoes in a large saucepan. Cover with cold water and add 1 teaspoon salt. Bring to a simmer over medium-high heat. Cook until fork-tender, about 10 minutes, adding green beans the last 2 minutes or cooking. Drain; transfer to a bowl of ice water. Drain well and set aside.

  2. In a screw-top jar combine the oil, vinegar, mustard, and 1/4 teaspoon salt. Arrange potatoes, green beans, lox, lettuce, eggs, olives, and parsley on plates. Drizzle each with dressing.

Nutrition Facts (per serving)

564 Calories
41g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 564
% Daily Value *
Total Fat 41g 53%
Saturated Fat 6g 30%
Cholesterol 205mg 68%
Sodium 965mg 42%
Total Carbohydrate 31g 11%
Total Sugars 5g
Protein 19g
Vitamin C 25mg 125%
Calcium 124mg 10%
Iron 3.8mg 21%
Potassium 858mg 18%
Folate, total 101.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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