This Recipe is part of the 5 Fresh Supper Salads simple summer entertaining Menu
Ingredients
2 pounds small red potatoes, quartered
Sea salt and freshly ground pepper
3⁄4 pound haricots verts
6 skinless fillets (5–6 ounces each) wild salmon, pin bones removed
1 tablespoon canola oil
1 head romaine lettuce, thinly sliced
3-1/2 cups grape or cherry tomatoes, halved lengthwise
6 large eggs, hard-cooked (directions below), peeled and cut into quarters
2 tablespoons fresh chives, finely chopped
Olive-Anchovy Vinaigrette
2 tablespoons chopped pitted niçoise olives
2 or 3 olive oil–packed anchovy fillets
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons finely chopped fresh chives
3/4 teaspoon sugar
1/4 teaspoon dijon mustard
Directions
1. Fill a large bowl two-thirds full with ice water. In a large saucepan, combine the potatoes, 1 tablespoon salt, and water to cover by 1 inch and bring to a boil over high heat. Reduce the heat to medium, cover partially, and simmer until the potatoes are just tender when pierced with the tip of a paring knife, 5–7 minutes. Drain and immediately transfer the potatoes to the ice water. Let stand until cool and then use a slotted spoon to transfer the potatoes to a large bowl. Reserve the ice water bath.
2. Fill the same saucepan two-thirds full with water and bring to a boil over high heat. Add 1 tablespoon salt and the haricots verts and cook until tender-crisp, about 2 minutes. Drain and immediately transfer the beans to the ice water. Let stand until cool and drain well. Add the beans to the bowl with the potatoes. Set aside.
3. Season the salmon fillets on both sides with salt and pepper. In a large nonstick frying pan, warm the canola oil over medium-high heat until very hot but not smoking. Working in batches, add the salmon pieces, skinned side up, and cook until golden brown, about 2 minutes. Turn the salmon over and cook until just opaque at the center, 2–3 minutes longer. Transfer to a large plate and tent with aluminum foil.
4. Add the lettuce, 3/4 teaspoon salt, and several grinds of pepper to the potatoes and beans and toss to mix. Drizzle with about half of the vinaigrette and toss again. In a bowl, toss the tomatoes with 1⁄4 teaspoon salt.
5. Divide the lettuce-potato-bean mixture evenly among individual plates. Using a slotted spoon, top each serving with an equal amount of the tomatoes, and then with a piece of salmon. Arrange 4 egg quarters on each serving and sprinkle them lightly with salt. Sprinkle each salad with chives and serve right away. Pass the remaining vinaigrette at the table.
6. Olive-Anchovy Vinaigrette: In a food processor, combine the olives and anchovies and process until smooth, about 10 seconds. Add the olive oil, vinegar, chives, sugar, and mustard and process until a smooth dressing forms, about 10 seconds. Makes about 3/4 cup.
Serves 6
Reprinted with permission from Williams-Sonoma New Flavors for Salads. Recipe by Dina Cheney; photograph by Kate Sears. Copyright 2009 by Weldon Owen Inc. and Williams-Sonoma, Inc.
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Chef’s Tip:
Hard-Cooked Eggs: Place the eggs in a saucepan, add cold water to cover by 2 inches, and bring to a boil over medium heat. When the water begins to boil, remove the saucepan from the heat, cover, and let stand for 20 minutes. Uncover and rinse the eggs under cold running water until cool. Makes 6 hard-cooked eggs.