Trout Nicoise Salad

Welcome back to the kitchen with Byron Talbott as he gives the classic Niçoise salad a fresh twist with flaky pan-seared trout. Layered with soft-boiled eggs, briny olives, green beans, tomatoes, and buttery potatoes, it’s all tied together with a tangy shallot vinaigrette. Balanced, elegant, and full of texture, this composed salad makes a light but satisfying meal.