Niçoise Salad with Salmon

Directions

1. 1
   Make the vinaigrette
2. 2
   In a large bowl, whisk together the shallot, vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/2 cup olive oil until smooth.Cook the vegetables
3. 3
   Bring a large saucepan of water to a boil over high heat.
4. 4
   Add the potatoes and the 1 Tbs. salt and cook until tender, about 7 minutes.
5. 5
   Add the green beans during the last 3 minutes of cooking.
6. 6
   Drain the vegetables, rinse under running cold water until no longer warm and drain again.
7. 7
   Add to the vinaigrette and toss to coat evenly.Sear the salmon and assemble the salad
8. 8
   Preheat a large fry pan over high heat.
9. 9
   Brush both sides of the salmon slices with the 2 Tbs. oil and season generously with salt and pepper.
10. 10
    Place the salmon in the hot pan and sear without moving the slices for about 2 minutes. Turn and sear again without moving for about 2 minutes more. Reduce the heat to medium and cook, turning once, until firm to the touch but still slightly pink on the inside, 2 to 4 minutes more.
11. 11
    Transfer to a plate.
12. 12
    Add the endive to the bowl with the vegetables and toss to coat with the vinaigrette. Arrange on plates.
13. 13
    Place a slice of salmon in the center of each salad. Arrange the eggs, anchovies and olives over and around the salads, and serve.
14. 14
    Serves 4.Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).