Salmon Niçoise Salad | Peachy the Magazine

Ingredients

• 1 pound multicolored or red baby potatoes
• 8 ounces trimmed haricots verts
• 4 large eggs
• 2 ½ teaspoons Dijon mustard
• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• ½ cup extra-virgin olive oil, divided
• 3 tablespoons finely chopped shallot (from 1 medium shallot)
• ½ teaspoon honey
• 1 pound skin-on salmon fillet, any pin bones removed
• 1 pound mixed lettuces (such as frisée, curly endive and green leaf lettuce), torn (about 9 cups, from 2 heads lettuce)
• ½ cup pitted Niçoise olives, halved
• 8 anchovy fillets (from a 3.3-ounce jar)
• 1⁄3 cup torn fresh flat-leaf parsley