Warm Salmon Salad Niçoise

Servings: 4

Ingredients:

8 each new potatoes
1 pound haricot verts
2 cloves garlic
2 each shallots, small
1 tablespoon chives
2 tablespoons basil
2 each eggs
2 each tomatoes
16 each nicoise olives
1/4 cup vegetable oil
4 cups mixed salad greens, loosely packed
20 ounces salmon filets, four, 5-ounce filets

Vinaigrette:

1 tablespoon dijon mustard
salt, to taste
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
salt, to taste
pepper, to taste

Directions:

Place the potatoes into cold, salted, water and bring to a simmer. Test the potatoes and once done, drain, cut in half and set aside.
While the potatoes cook, bring a second pot of cold water to a boil and clean the beans. Add about 1 teaspoon of salt and cook the beans for about 5-7 minutes. Cool them in an ice bath; drain and set aside.
Thinly slice (émincé) the garlic and shallots, and chop the chives. Chiffonade the basil. Wash and dry the greens. Cut or tear the larger pieces of lettuce, then refrigerate until ready to use.
Place the Dijon mustard, red wine vinegar, salt, pepper in a bowl. Whisk in olive oil to combine.
Place eggs in cold, salted water and bring to just a boil. Turn off the heat and let simmer for 12-15 minutes. Peel and place them into an ice bath to cool.
Core the tomatoes and slice into wedges. Fan the tomatoes onto each plate and drizzle with a bit of the vinaigrette.
Heat a large fry pan over medium-high heat. Season the top of the salmon with salt, pepper and little sugar. Once the pan is hot, add vegetable oil to the salmon, presentation-side down. Season the other side. Turn the heat down to medium and let it cook for about 2 minutes, without touching. Once it has a nice golden crust, flip it over and continue to cook for another 1-2 minutes. Drizzle with a bit of the vinaigrette.
Drain most of the oil from the pan, turn up the heat to medium-high, and cook the potatoes, cut side down. Once the potatoes are warmed through and lightly golden, turn them over. Add the beans and cook briefly. Season with salt and pepper, and then add the shallots, garlic, olives, and the rest of the vinaigrette. Turn off the heat and gently toss to coat.
Add the basil and the warm vegetables to the greens and fold everything together. Cut the eggs in half and portion out the salad between the four plates. Add a piece of salmon and half an egg to each plate. Lastly, garnish with some of the chives and serve.