Salmon Niçoise and Olive Dressing

Name: Salmon Niçoise and Olive Dressing
Yield: 4 servings
Ingredients: Salt; 1 pound trimmed green beans (many markets have packages of trimmed raw beans in the produce section); 6 tablespoons extra-virgin olive oil (EVOO); 4 6-ounce portions salmon fillets, skin off; Freshly ground black pepper; 1/2 cup pitted kalamata olives or, if you are feeling industrious, get the tiny Niçoise black olives, but you will have to pit these yourself; 4 anchovy fillets; 1 garlic clove, smashed out of its skin; 1 lemon, zested, then cut into wedges; 2 tablespoons capers, drained; 2 tablespoons sherry vinegar or red wine vinegar; 6 cups mixed greens (1 sack); 1 small red or yellow bell pepper, cored, seeded, and cut into thin strips; 1 handful fresh flat-leaf parsley, chopped; 1 cup (about 20 leaves) fresh basil, torn; 1/2 small red onion, thinly sliced; 4 hard-boiled eggs; 2 vine-ripe tomatoes, each cut into 8 wedges

December 9, 2011

If you are completely exhausted, substitute the salmon steaks with canned salmon. Buy one large can (18 ounces), drain, and arrange the chunks atop the salad. Buy hard-boiled eggs from the salad bar at the market, or boil your own (see Tidbit, page 90).

Recipe notes

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