Salmon Niçoise with Charred Scallion Pesto | Williams Sonoma AU

Ingredients

• 12 spring onions, white portion and some of the green portion
• 1 Tbs. canola or other neutral oil
• 2 cups (60 g) packed fresh basil leaves
• 1/2 cup (15 g) packed fresh flat-leaf parsley leaves
• 4 oil-cured anchovy fillets, roughly chopped
• 1 Tbs. capers
• 1 garlic clove
• 2/3 cup (160 ml) extra-virgin olive oil
• 2 Tbs. white wine vinegar
• Sea or kosher salt and freshly ground pepper
• 750 g centre-cut skinless salmon fillet
• 1 Tbs. Dijon mustard
• Kosher or sea salt and freshly ground pepper
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 500 g small kipfler potatoes (or other baby potatoes)
• 375 g green beans, trimmed
• Juice from 1/2 lemon
• 4 eggs
• 1 head little gem lettuce, stemmed and leaves separated
• 3/4 cup (115 g) assorted olives
• 6 radishes, stems intact and halved lengthwise
• 1 avocado, pitted, peeled and thinly sliced
• Flaky sea salt