Nicoise Salad

Preheat oven to 400°F.

Place halved baby potatoes in a medium bowl, toss with a little olive oil, salt and pepper, and place on one side of a parchment-lined sheet pan. Bake for 15-17 minutes or until just tender. You’ll add the salmon to this pan.

To the same bowl, add 1 tablespoon olive oil, 1 teaspoon Dijon, ½ teaspoon salt, and 1/2 teaspoon pepper, mix. Coat the salmon pieces with this mixture and set aside.

Place a steamer basket in a pot, fill it with water to the bottom of the basket. Bring to a boil, place the eggs, cover it, lower heat to medium low, and steam for 7-12 minutes. 7 mins will yield a jammy egg, 12 minutes will be “hard boiled”. Remove eggs and place in cold water. Peel under running water and halve them.

To the same steamer basket, add the green beans, cover, steam 3-4 minutes, until bright green and tender. (See note) Remove from the basket and shock with cold water.

When the potatoes are just tender, place the salmon on the sheet pan next to the potatoes and bake. Set your timer for 6-7 minutes, and check the salmon for doneness, continue baking until it flakes apart. Remove and flake it apart a bit with 2 forks, letting it cool.

Whisk the dressing ingredients in a small bowl.

At this point, you could refrigerate everything and assemble the salad later that evening.

Place salad greens in a large bowl with half the herbs. Drizzle just enough dressing to lightly coat (save the rest for the top) the greens, and toss well, and if you left out the anchovy, taste for salt.

Place the dressed greens on a large platter. Arrange green beans, tomatoes, radishes, eggs, salmon, and olives as you like. Sprinkle the eggs with salt and pepper. Spoon the remaining dressing over the veggies and salmon. Sprinkle with the lemon zest, capers and remaining fresh herbs.