Ingredients

• 4½ tbsp fresh lemon juice
• 1½ small uncooked shallots, minced
• 2 tbsp capers, rinsed, drained
• 1½ tbsp extra virgin olive oil
• 1½ tbsp water
• 2 tsp Dijon Mustard
• ¾ pound uncooked new potatoes, sliced 1/3-inch thick
• 8 oz uncooked string beans, trimmed
• 8 oz uncooked farmed salmon fillet(s) with or without skin, (but with skin recommended)
• ⅛ tsp table salt
• 4 cups lettuce, chopped
• 2 small fresh tomatoes, cut into wedges
• 2 hard boiled eggs, large, peeled, sliced
• 12 medium olives, Niçoise variety

Instructions

1. To make dressing, put lemon juice, shallot, capers, oil, water and mustard in a blender container; puree and set aside.
2. Put about 3-inches salted water in a large pot; bring to a boil over high heat. Add potatoes; reduce heat to medium and simmer until tender, 7-10 minutes. Transfer potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
3. Fill a large bowl with ice water; set aside.
4. Put green beans in same large pot; simmer until crisp-tender, 3-4 minutes. Transfer to ice water with a slotted spoon; cool and then drain.
5. Put salmon in a steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, 8-10 minutes.
6. While salmon cooks, divide lettuce, potatoes, string beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon and drizzle each with about 2 1/2 Tbsp dressing.
7. Serving Size: 1 salad.

Notes

Double the dressing recipe to drizzle over grilled vegetables later in the week.