Swordfish Salad Niçoise | Heinen's Grocery Store

Ingredients

• 8 red skinned new potatoes, each sliced into 6 pieces
• 8 oz. green beans, trimmed and snapped in two, about 2 cups
• 1 pint grape or cherry tomatoes
• store-bought hard-boiled eggs, peeled and quartered
• 2 tablespoons mixed fresh herbs, such as chives, thyme, basil, parsley
• 1/2 cup jarred roasted red peppers, cut into strips
• 8 anchovy filets, rinsed and patted dry if salt-packed, optional
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt, divided, plus more for sprinkling
• 1/2 cup extra virgin olive oil plus 1 tablespoon
• 1 1/2 lbs. swordfish filets
• Freshly-ground black pepper to taste
• 1- 5 oz. container mixed greens
• 1/2 cup niçoise or kalamata olives