Salmon Nicoise Salad

Serves 4

Salad Dressing

2 medium lemons divided

1/3 cup olive oil

2 tablespoons minced shallot from one small shallot

2 teaspoons Dijon mustard

1 tablespoon honey optional

1/2 teaspoon anchovy paste, optional

1/2 teaspoon Kosher salt

3/4 teaspoon dried tarragon

1/4 teaspoon ground pepper

Salad

1-pound skinless salmon fillet cut into 2-4 pieces

1/2-pound French green beans haricots verts

3/4-pound baby potatoes about 6, cut in half or quarters

4 large eggs

2 cups mixed baby greens

1 cup grape tomatoes

1 medium English cucumber cut into bite-sized pieces

1/3 cup pitted olives Nicoise or Kalamata

1.             Prepare the dressing:

• Combine 1 teaspoon lemon zest with and 4 tablespoons of juice from one of the lemons. Mix this with the olive oil, shallot, mustard, honey, anchovy paste, tarragon, pepper and half of the salt in a small bowl or jar. Whisk well and set this aside.

2.             Grill the Salmon: (alternately you may poach)

• Season the salmon fillets with the remaining salt, pepper, tarragon, and remaining salt. Grill to your liking~ I prefer rare.

3.             Cook the vegetables:

•  Fill a large saucepan with about 4 cups of water and add salt if desired. Bring this to a boil and add the potatoes. Boil for about 8 minutes, or until they're just fork-tender. Add the green beans and boil for 2-4 more minutes until they're crisp, but tender.

4.             Fill a large bowl with water and ice. Use a slotted spoon to remove the vegetables and transfer them to the ice bath. Reserve the boiling water, reduce the heat to a simmer.

5.             Cook the eggs: Seven minutes will yield jammy yolks, and 12 minutes will yield hard-cooked yolks. For jammy yolks, transfer them to an ice bath to prevent overcooking. Peel the eggs and cut them in half lengthwise.

6.             Season the salmon and cooked vegetables by placing them in a bowl and spooning about 1/2 of the dressing over. Coat everything well for flavor.

7.             Lay the baby greens on a serving platter. Arrange the salmon, green beans, potatoes, tomatoes, cucumber, and olives in sections over the greens. Drizzle the remaining dressing over the salad or serve it on the side if desired.