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Romano Nicoise Style Salad

Serves 4


  • 4 cups (120g) baby spinach leaves, washed
  • 500g baby chat potatoes, steamed and sliced
  • 250g green beans, steamed
  • 1 punnet cherry tomatoes
  • 4 hard boiled eggs, quartered
  • 210g can pink salmon, drained, skin removed and broken into chunks
  • 1/2 cup kalamata olives (optional)
  • 125g Australian romano cheese
  • Mustard Dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 clove garlic, crushed
  • 2 teaspoons seeded mustard
  • salt and pepper, to taste
Download Recipe (PDF)


  1. 1. Combine spinach leaves, potatoes, beans and cherry tomatoes in a large bowl.
  2. 2. Transfer salad to serving platter and top with eggs, salmon and olives.
  3. 3. Shave romano cheese over the salad.
  4. 4. Combine Mustard Dressing ingredients in a small bowl and whisk until well combined. Drizzle over salad and serve.

Tips / Handy Hints

The easiest way to shave hard cheeses such as romano, parmesan, pecorino and pepato is with a vegetable peeler.


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