Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
1 Hour
Yield
Serves 6 to 8

How to Make It

Step 1

To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.

Step 2

Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.

Step 3

While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.

Step 4

Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.

Step 5

Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

Suzanne1's Review

EmmaRo
September 19, 2014
A delicious and hearty salad! A little bit of work preparing all the separate ingredients, but can all be done ahead if you plan well. I used kalamata olives instead of nicoise, and I used a mixture of arugula and other spring greens instead of the watercress. I also added capers. As the other reviewer mentioned, the dressing is also delicious!

ElizaThorn's Review

Suzanne1
June 18, 2014
A beautiful looking salad. I also made this salad with kalamata olives, as my local grocery store didn't have nicoise olives. I also added some spring greens to the watercress. Delicious, especially the dressing.

EmmaRo's Review

ElizaThorn
February 17, 2012
Very tasty and a hit with my husband and toddler (for her, I put all the components in separate little piles on her plate instead of mixed together with dressing. She ate most of them except the watercress). Don't forget to boil the eggs, potatoes and beans before you begin, as the recipe assumes you have already done that. I used kalatmata olives instead of Niçoise.