Salmon Nicoise Salad

Ingredients

• •Coarse salt and ground pepper
• •12 oz red new potatoes
• •1/4 teaspoon dried rosemary
• •1 tsp olive oil
• •8 oz green beans, trimmed
• •2 skinless salmon fillets (about 8 ounces each)
• •coarse salt and ground pepper
• •2 head Boston lettuce
• •4 plum tomatoes
• •3 Hard-Cooked Eggs
• •1 medium red onion
• •1/4 cup Kalamata olives, sliced
• •2 tablespoon fresh lemon juice
• •1 tablespoon Dijon mustard
• •Coarse salt and fresh ground pepper
• •1/4 cup olive oil

Steps

1. 1In a 5-quart pot, bring 1/2 inch water to a boil; add salt and new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
2. 2With a slotted spoon, transfer potatoes to a bowl. Toss with rosemary, oil and salt to taste. Set aside to cool. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
3. 3Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
4. 4While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.
5. 5On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives.
6. 6Whisk the juice, mustard and salt in a medium bowl until combined. While whisking constantly, slowly drizzle in oil. Season with additional salt and pepper to taste. Serve salad with Dijon Vinaigrette on the side.