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Nicoise salad for 4 with grilled salmon and melted Le Pont Tournant

4 portions


  • 2 eggs
  • 30 ml (2 tbsp.) fresh dill, chopped
  • 60 ml (¼ cup) lemon juice
  • 60 ml (¼ cup) canola oil
  • Salt and freshly ground pepper
  • 455 g (1 lb.) salmon fillet, skinless
  • 500 ml (2 cups) green beans
  • 500 ml (2 cups) new potatoes, quartered
  • 1 Boston lettuce, separated
  • 2 tomatoes, quartered
  • ½ red onion, sliced
  • ½ red pepper, diced
  • ½ English cucumber, sliced
  • 80 ml (⅓ cup) black or green olives, pitted
  • 1 full wheel (140 g/5 oz.) Le Pont Tournant cheese


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  • Place eggs in a saucepan and cover with water. Bring to a boil and cook for 12 minutes. Cool eggs under cold water, remove shells and soak in cold water to cool completely.
  • In a bowl, make the dressing by mixing 1½ tbsp. (22 ml) of dill with the lemon juice and oil. Add salt and pepper. Sprinkle the salmon with the rest of the dill. Set aside.
  • In a saucepan with salted boiling water, cook the green beans for 2 to 3 minutes. Using a slotted spoon, remove the green beans from the boiling water and cool in very cold water. Cook the potatoes in the same water for about 5 minutes or until tender. Drain and cool in cold water.
  • Preheat the barbecue to medium-high heat.
  • Quarter the eggs. Drain the green beans and potatoes.
  • On a large serving platter, make a bed of lettuce leaves. Place vegetables on top, arranging them next to each other while alternating the colours.
  • Cook the salmon on the barbecue for 5 minutes on each side. Do the same for the cheese. Place the grilled salmon and cheese on the salad. Drizzle with dressing. Serve and share immediately.



  • The salad ingredients can be kept separately in the refrigerator for 4 to 5 days. The salad should be prepared right before serving. The cooked salmon will keep in the refrigerator for 2 to 3 days.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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