Salmon Niçoise Salad

Name: Salmon Niçoise Salad
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

www.peachythemagazine.com

Featured in our Spring 2024 article, A Splendid Luncheon to Remember, this salmon niçoise salad is the perfect go-to spring salad.

View full recipe on www.peachythemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.

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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