Salmon Niçoise Salad with Garlic-Herb Dressing | Saveur

Ingredients

• For the dressing:
• 4 scallions, coarsely chopped
• ¼ cup plus 3 Tbsp. extra-virgin olive oil
• ¼ cup packed fresh basil leaves
• 2 oil-cured anchovy fillets
• 1 small clove garlic
• Pinch of kosher salt
• 1 Tbsp. red wine vinegar
• For the salad:
• Ice
• Kosher salt
• 12 oz. new potatoes (about 20), any color or a mix
• 5 large eggs
• 5 oz. haricots verts, trimmed
• 1 skin-on wild salmon fillet, such as coho or Alaskan (10 oz.)
• Extra-virgin olive oil, as needed
• Freshly ground black pepper
• ¾ large English cucumber (6 oz.), peeled and cut into chunks
• ½ tsp. whole-grain mustard
• ½ cup mixed olives, such as niçoise and Lucques
• ½ bunch radishes (3 oz.), quartered
• ½ avocado, thinly sliced
• Crème fraîche, for serving (optional)