This salad! Unlike a classic Niçoise, our version swaps out bland-by-comparison canned tuna for succulent salmon fillets baked under a blanket of Dijon mustard and fresh herbs. Instead of basic boiled potatoes, our chefs coat baby Yukon Golds in garlicky olive oil, more minced herbs and roast them until golden brown (a recipe to keep on hand as a side dish in other menus). To finish, crisp-tender haricot verts, ripe grape tomatoes, Kalamata olives and mixed baby greens all get dressed in a richly flavored Dijon Balsamic Vinaigrette with quarters of perfectly hard-boiled egg crowning the plate.

Yes, there are a good number of components here, but they all add up to one big, bold and delicious main-course salad. You won't need (or want) anything else.

Niçoise Salad with Salmon
From our Family Table Cookbook; served at selected Nordstrom Restaurants
(Serves 6)

Dijon Balsamic Vinaigrette
1/2 half cup plus 1 tablespoon balsamic vinegar
2 tablespoons minced red onion
2 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
1 tablespoon chopped fresh basil

1. To make the Dijon Balsamic Vinaigrette, in a blender or in a food processor fitted with the metal blade, process the vinegar, onion, mustard, brown sugar, salt and pepper until smooth. With the machine running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the basil and pulse to combine.

Roasted Potatoes with Tuscan Marinade
12 small unpeeled Yukon Gold potatoes (about 2 ounces each), quartered
8 cloves garlic, crushed and peeled
3/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh rosemary
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh thyme
3/4 teaspoon freshly ground black pepper

Additional ingredients to prep:
6 ounces haricot verts or other thin green beans, trimmed
6 eggs

1. Position a rack in the upper third of the oven and preheat the over to 400°F.

2. For the Tuscan Marinade, coarsely chop the garlic. Sprinkle with the salt and chop and smear the garlic on the cutting board to make a paste. Transfer to a blender. Add the oil rosemary, parsley, thyme and pepper. Process until the herbs are finely chopped, about 15 seconds.

3. Toss the potatoes with 2 tablespoons of the marinade. (This recipe makes about 1 cup of the Tuscan Marinade. Refrigerate the extra in an airtight container for up to 5 days). Season with salt and pepper and toss again. Spread the potatoes on a rimmed, nonstick baking sheet. Roast in the oven, turning the potatoes after 15 minutes. Continue roasting until tender and golden brown, about 20 minutes. Set aside, and let cool to room temperature.

4. Bring a medium saucepan of slightly salted water to a boil over high heat. Add the green beans and cook until they are bright green and crisp-tender, about 2 minutes. Drain the beans in a colander and rinse under cold running water. Drain again and pat dry with paper towels.

5. To hard-boil the eggs, place them in a saucepan and add cold water to cover by 1 inch. Bring to a simmer over medium heat. Cover tightly and remove from the heat. Let stand for 15 minutes. Drain the eggs and transfer to a bowl of ice water. Let stand for 5 minutes. Peel, cut into quarters and set aside.

Herb-Crusted Salmon
3 green onions, including light green parts, minced
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
3 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/4 cup extra-virgin olive oil
Six 4-ounce salmon fillets, skin and pin bones removed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 teaspoons Dijon mustard

1.To make the Herb-Crusted Salmon, re-position a rack in the center of the oven and increase the temperature to 450°F. Line a rimmed baking sheet with parchment paper. In a small bowl, mix the green onions, parsley, basil, oregano, thyme and garlic together. Stir in the oil. Season the salmon on both sides with the salt and pepper.

2. Place the salmon on the prepared baking sheet. Using a small rubber spatula or the back o f a spoon, spread 1 teaspoon of the mustard over each fillet. Spread equal amounts of the herb mixture evenly over the fillets. Roast until the salmon is barely opaque when flaked with the tip of a knife, about 7 minutes

Salad Assembly
1 pound baby mixed greens
12 ounces grape tomatoes, halved
1/2 cup pitted and halved Kalamata olives
3 tablespoons nonpareil capers, rinsed and drained
Kosher salt
Freshly ground black pepper
18 to 24 thinly sliced red onion rings

1. To assemble the salad, in a large bowl, place the greens, green beans, grape tomatoes, olives, and capers. Drizzle the vinaigrette over the top and toss well. Season the salad with salt and pepper. Divide the salad among 6 chilled salad bowls. Top each with equal amounts of the potatoes and red onion rings. Arrange 4 egg quarters around the perimeter of each salad. Top each salad with a warm salmon fillet. Serve immediately.

Chef's note: The recipe for Dijon Balsamic Vinaigrette makes about 2 cups, although you'll need only 3/4 cup for this recipe. Place the extra dressing in an airtight container and refrigerate for up to 3 days to use on other salads. Shake well before using.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell