This nontraditional Salade Nicoise smokes the rest

For decades, my fish of choice for a Salade Nicoise was canned tuna. High quality canned tuna, but canned fish nonetheless. It’s traditional in this irresistible salad, along with tomatoes, green beans, hard-cooked eggs and olives. Often potatoes come to the party along with mixed baby greens.

But for many years, it’s become de rigueur to swap out the canned tuna for other options, everything from grilled fresh swordfish to baked salmon. This rendition subs in smoked salmon and a nontraditional dressing with sour cream (or Greek yogurt) and dill. The dressing pairs deliciously with the fish.

Would my late French mother-in-law Francoise approve? She might have rolled her eyes, but I think she would have eaten every bite.

Nontraditional Smoked Salmon Salade Nicoise Yield: 4 servings INGREDIENTS Dressing:

2⁄3 cup sour cream or plain Greek yogurt 2 tablespoons lemon juice

2 tablespoons water

1 tablespoon chopped fresh dill

Salt and freshly ground black pepper to taste

Salad:

1pound small red potatoes, unpeeled, halved Salt for cooking vegetables

8 ounces green beans, trimmed 10ounces (about 10cups) mixed baby greens 4 hard-cooked eggs, peeled, halved

8 ounces sliced smoked salmon Optional: 1cup cherry tomatoes, halved

1⁄2 cup pitted olives, such as Nicoise or Kalamata olives

PROCEDURE

1. Prepare dressing: Combine sour cream, lemon juice, water, dill, salt and pepper in small bowl. (Dressing can be covered and refrigerated for up to 4 days.)

2. Prepare salad: Bring 2quarts water to a boil in large saucepan or Dutch oven over medium-high heat. Add potatoes and 1 1⁄2 teaspoons salt; return to boil and cook 8 minutes. Add green beans and continue to cook until both vegetables are tender, about 4-8 minutes (green beans should be tendercrisp and potatoes fork tender). Drain. Cool.

3. Toss baby greens and 1⁄4 cup dressing together in large bowl. Evenly divide baby greens onto 4 dinner plates. Top with potatoes, green beans and eggs. Top with smoked salmon, cherry tomatoes (if using) and olives. Drizzle salads with remaining dressing. Serve.

Source: “America’s Test Kitchen’s The Complete Salad Cookbook” (America’s Test Kitchen, $32.99)

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

COURTESY OF AMERICA’S TEST KITCHEN Canned tuna is the traditional fish for Salade Nicoise, but this version mixes it up with smoked salmon and a dressing with sour cream.