Ingredients
2 skinless salmon fillets (about 8 ounces each)
coarse salt and ground pepper
2 heads Boston lettuce
Steamed Green Beans
Rosemary Potatoes
4 plum tomatoes
3 Hard-Cooked Eggs for Salmon Nicoise Salad
1 medium red onion
1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)
1/4 cup Kalamata (or black) olives
Dijon Vinaigrette
Lemon-Herb Bread
Preparation
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces 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.
Fill 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.
While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.
On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.
