MN Nice-oise Salad
Mill City Cooks

Minnesota Nice-oise Salad

By: Jenny Breen



  • 1 bunch garlic scapes
  • 1 red onion, thickly sliced
  • 8 oz. smoked salmon or trout from Wild Run Salmon or Star Prairie Trout Farm
  • 6 medium potatoes or sweet potatoes, quartered
  • 4 eggs, hard boiled
  • 1 cup capers, olives, or pickled vegetables from GYST Fermentation Bar or Martha’s Joy (I recommend the spicy Brussels sprouts!)
  • 1/2 to 1 lb salad greens, spinach, and/or arugula (including some Romaine lettuce for sturdy texture
  • 1/4 cup basil leaved, chopped
  • 1 bunch asparagus in spring or 1/2lb green beans in summer
  • Olive oil
  • salt and pepper


  • 1/4 cup maple syrup from Horner’s Corner
  • 1/4 cup prepared mustard
  • 6 cloves garlic, minced
  • 1/4 cup lemon juice
  • salt and pepper



Brush vegetables with olive oil, salt and pepper and grill until nicely charred, Potatoes will take the longest (20-25 minutes) and scapes and asparagus or green beans will be fastest. Set aside.

If using smoked trout or salmon, de-bone carefully being sure to remove all the tiny bones. Remove skin and crumble with hands. OR if you are choosing to use fresh fish, brush fish with oil, salt and pepper and grill over high flame-about 8 minutes per side. It should be thoroughly cooked, but not overcooked and tough. Set aside.

Allow these ingredients to cool. To prepare salad, place greens on plate, arrange vegetables on top of greens, sprinkle with capers or pickled vegetables and basil and pour dressing on top. Alternately, dress greens before plating, then pour lightly over vegetables.