Autumn Nicoise Salad

Autumn Nicoise Salad


1 pound amarosa potatoes

1 pound badger flame beets (roasted or raw or both!)

1 medium or large apple, thinly sliced (or 2 small)

4 eggs 

1 jar of Drifters Smoked Salmon

Capers or pickles of your choosing

Few leaves of saragossa lettuce 


⅓ cup olive oil

¼ cup apple cider vinegar

1 tbsp dijon mustard

Salt and pepper


Scrub potatoes and boil in salted water for 10-20 minutes. They should pierce nicely with a fork when they’re done, but not falling apart.

For the beets, there are two ways, so choose your own adventure:

Option 1: Bake! Scrub the beets and trim the tops, save for another use. Wrap in foil and bake at 400 F for 30-45 minutes. They should easily pierce with a fork when done. When they are cool enough to handle but still a little warm, run under water and the skins should slide off easily. Cube or slice, whatever you like! 

Option 2: Peel and thinly slice! These beets are delicious raw and can provide a nice crunch to your nicoise salad without the bold earthiness of a typical beet. Maybe try both options! 

Make dressing by combining all ingredients. Adjust seasoning to your liking, adding more vinegar, salt, and pepper until just right.

Boil the eggs by first bringing a pot of salted water to boil. Carefully lower eggs into water and boil for exactly 7 minutes. When finished pour out hot water and run eggs under cool water until cooled down. Let them to sit for a bit then peel. We like to roll the egg around on the counter to loosen the shell, making it easy to peel off.

Thinly slice the apple. Toss with a little dressing so they do not brown.

When ready, grab a serving platter and place a few leaves of lettuce down, near the edges. Pile each of the components on (see photo). Drizzle with the dressing and top with a sprinkling of capers or pickle of choice. Enjoy! 

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