The best thing about this salad? The dressing. The olive vinaigrette is fantastic, and even if you don't like the typical 'niçoise' salad assembly, you can still use this dressing on just about anything. We've made niçoise salads before, like this one, that just have a simple lemon Dijon vinaigrette. And those are still plenty delicious, but the dressing on this one really takes it over the top. While the recipe originally called for a grilled fillet of salmon, we went the canned route. Granted, Taylor shot me a skeptical look when I first added the canned salmon to the cart, but I think he came around once he realized that no, it was not nuclear salmon, and actually tasted pretty darn good. You could use tuna too, if you'd like, or skip the fish altogether.

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