Salmon Nicoise Salad

Salmon Nicoise Salad
Serves 4

Coarse salt and freshly ground pepper
12 ounces (4 to 5) red new potatoes
8 ounces green beans, trimmed
2 (8-ounce) skinless salmon fillets
3 large Hard-Cooked Eggs
4 to 12 large leaves Boston or bib lettuce
4 plum tomatoes, cut into quarters
1 medium red onion, thinly sliced
One 2.8-ounce jar or tin anchovy fillets, drained (optional)
1/4 cup Kalamata (or black) olives
Dijon Vinaigrette (recipe follows)

In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, 14 to 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; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside. Fill a deep skillet with 1/4 inch 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 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
 
While salmon is cooking, quarter potatoes. Peel and quarter eggs, using a wet pairing knife to make neat cuts. Form a cup using 1 to 3 lettuce leaves in each of 4 bowls. Arrange salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies, if desired, and olives in lettuce cups. Serve with the vinaigrette.

Dijon Vinaigrette
Serves 4

2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil

In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Alternatively shake all ingredients in a small jar.