Salad/Salmon Nicoise Salad

By latin1

Ingredients

• Coarse salt and frshly ground pepper
• 12 oz (4-5) red new potatoes
• 8 oz green beans, trimmed
• 2-8 oz skinless salmon fillets
• 3 large hard cooked eggs
• 4-12 large leaves of Boston or bib lettuce
• 4 plum tomatoes, cut inquarters
• 1 medium red onion, thinly sliced
• 1-2.8 oz jar or tin of anchovt fillets, drained
• 1/4 cup pitted Kalamata olives
• Dijon Vinegaigrette

Preparation

Step 1

In a 5 quart pot, bring 1/2" water to boil; add salt and potatoes. Cover and cook, truning occasionally, until tender, 14-16 minutes.

With a slotted spoon, transfer potatoes to a bowl. set aside to cool. Add green beans to the pot of boiling water. Cover and cook stirring occasionally until tender, 4-6 minutes. Remove with a slotted spoon. Rinse under cool water and set aside.

Fill a deep skillet with 1/4" water, season salmon on both sides with salt and pepper; place in the skillet. bring water to a gentle simmer; cover and cook until the salmon is opaque throughout, 10-12 minutes. Transfer to plate; flake with a fork, and let cool.

While salmon is cooking, quarter potatoes. Peel and quarter eggs, using a wet paring knife to make clean cuts.

Form a cup using 1-3 lettuce leaves in each of 4 bowls. Arrange salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies and olives in lettuce cups.

Serve with vineaigrette.