SALMON NIçOISE SALAD

Salmon Niçoise Salad image

Yield Serves 4

Number Of Ingredients 16

Coarse salt and fresh ground pepper
12 ounces (4 to 5) red new potatoes
8 ounces green beans, trimmed
2 skinless salmon fillets (about 8 ounces each)
2 heads Boston lettuce
4 plum tomatoes
3 large eggs, hard-cooked (see page 348)
1 medium red onion
1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)
1/4 cup kalamata (or black) olives
Dijon Vinaigrette (recipe below)
Dijon Vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil

Steps:

In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.
Dijon Vinaigrette
In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)