INGREDIENTS
1 lb. baby new potatoes
Kosher salt and freshly ground black pepper
8 oz. green beans, trimmed
3 tbsp. olive oil, divided
4 skinless salmon fillets (about 1 pound total)
4 tbsp. red wine vinegar
2 tsp. Dijon mustard
1/3 c. pitted kalamata olives, chopped
1 tbsp. capers, rinsed
3 tbsp. fresh flat-leaf parsley, chopped
1 tbsp. fresh tarragon, chopped
4 hard-cooked eggs
1 head butter lettuce
1 bunch watercress
1 bunch radishes, trimmed
DIRECTIONS
- Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 10 to 12 minutes; drain and run under cold water to cool. Meanwhile, steam green beans until crisp-tender, 3 to 4 minutes; run under cold water to cool.
- Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook until golden brown and opaque throughout, 4 to 5 minutes per side. Transfer to a plate; let cool. Flake into large pieces.
- Whisk together vinegar, mustard, and remaining 2 tablespoons oil in a bowl. Add olives, capers, parsley, and tarragon and stir to combine. Grate eggs on the large holes of a box grater.
- Place lettuce, watercress, potatoes, green beans, eggs, radishes, and salmon on a serving platter. Serve with olive dressing alongside.
