4 large slices of smoked salmon,
8 anchovi fillets - optional,
4 boiled eggs,
12 cherry tomatoes,
4 tbsp. kalamata olives,
2 fresh lemons, or as needed,
1 Tbsp. capers from a jar,
4 handfuls spring mix greens,
red wine vinaigrette to taste.
1. Toss the spring mix greens with the red wine vinaigrette and serve the salad in four dinner plates.
2. Arrange the rest of the ingredients in the way seen in the picture.
3. Put 2 anchovy fillets on top of every salad, if using.
Salad Nicoise is named after the city of Nice in France. It is often served in restaurants with cooked potatoes green beans and other vegetables in it.
I left the anchovies in my Nicoise salad as an option in order to make it more appealing to the people who do not like anchovies.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.