Food and Recipes Dish Salad A Deliciously Southern Spin On A Niçoise Salad 5.0 (1) 1 Review How can you take a classic dish like a Niçoise salad and make it Southern? Easy! With a few clever swaps and one great fish. We replaced the olives and Dijon-based vinaigrette with pickled green tomatoes and a dill pickle vinaigrette to steer this Niçoise in a Southerly direction. Despite having quite a bit of chopped pickles in the dressing, it's not over the top in pickle flavor. Instead, the chopped pickles add nice pops of acidity that contrast the rich potato salad, balance the salt in the smoked trout, and highlight the sweetness in the tomatoes. Even though a lot of the classic elements have been adapted, it still reads as Niçoise salad instantly. By Elizabeth Mervosh Elizabeth Mervosh Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago. Southern Living's editorial guidelines Published on July 30, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Active Time: 20 mins Total Time: 30 mins Servings: 6 Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Ingredients 1 (8-oz.) pkg. microwavable haricots verts (French green beans) 1/3 cup finely chopped dill pickles plus 2 Tbsp. dill pickle juice (from 1 [16-oz.] jar) 4 tsp. Creole mustard 1 tsp. honey 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2/3 cup olive oil 1 small romaine lettuce heart, leaves separated 1 cup multicolored cherry tomatoes, halved 3 hard-cooked eggs, peeled and halved lengthwise 2 cups prepared potato salad 1 (8-oz.) pkg. hot-smoked trout fillets, broken into large pieces (skin discarded) Directions Cook and cool green beans: Microwave green beans according to package directions. Spread cooked beans in an even layer on a large plate lined with paper towels. Refrigerate, uncovered, until cooled, about 15 minutes. Make vinaigrette: Meanwhile, whisk together chopped pickles, pickle juice, mustard, honey, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl until combined. Gradually whisk in oil until dressing is creamy. Assemble salad: Toss together lettuce and 1/4 cup dressing in a large bowl until coated. Arrange lettuce on a large platter with cooked green beans, cherry tomatoes, eggs, potato salad, and trout. Sprinkle evenly with remaining 1/4 teaspoon each salt and pepper. Drizzle assembled salad with remaining 3/4 cup dressing. Serve immediately. Rate It Print