Salmon Nicoise Salad

1. 1

   In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes.

2. 2

   Cover; cook, turning occasionally, until tender, 14 to 16 minutes.

3. 3

   With a slotted spoon, transfer the potatoes to a bowl.

4. 4

   Set aside to cool.

5. 5

   Add the green beans to the pot of boiling water.

6. 6

   Cover; cook, turning occasionally, until tender, 4 to 6 minutes.

7. 7

   Remove with a slotted spoon.

8. 8

   Rinse under cool water, and set aside.

9. 9

   Fill a deep skillet with 1/4 inch water.

10. 10

    Season the salmon on both sides with salt and pepper; place in the skillet.

11. 11

    Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes.

12. 12

    Transfer to a plate; flake with a fork, and let cool.

13. 13

    While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.

14. 14

    On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives.

15. 15

    Serve with the vinaigrette.

16. 16

    In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.

17. 17

    Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy.

18. 18

    (Alternatively, shake all ingredients in a small jar.)

* Per serving · 4 servings · Values may vary.