Name: Salmon Niçoise Salad with Black Olive Vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 10 pitted Kalamata olives, finely chopped; 1 tablespoon finely chopped shallot; 1 teaspoon finely chopped garlic; 1 teaspoon anchovy paste; 3 tablespoons red-wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped basil; 3/4 pound small Yukon Gold or boiling potatoes; 1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin; 3/4 pound green beans, trimmed; 1 cup cherry tomatoes, halved; 2 ounces baby arugula (4 cups); 2 hard-boiled eggs, cut into quarters; Handful of small basil leaves; 4 lemon wedges

In this main-course riff on salade niçoise, the olives make a splash in the dressing while peppery arugula stands in for lettuce, grilled salmon for oil-packed tuna. Yet the beautiful contrasts of the original are still front and center: potatoes, green beans, tomatoes, and hard-boiled eggs.

Cooks' note:

Salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 tablespoon olive oil over medium-high heat.

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