Salmon Niçoise Salad

Ingredients

• For the salad:
• 8 ounce salmon fillet, or one 7 ounce can
• Handful of haricot vert green beans, fresh or frozen
• 4 eggs
• 1 cup cherry tomatoes, halved
• 4 handfuls mesclun greens salad mix
• For the dressing:
• 4 shallots, finely chopped
• White wine or champagne vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely chopped
• 1/2 cup olive oil
• 2-3 tablespoons chopped parsley
• Salt and pepper

Directions

1. Put the chopped shallots in a small bowl and add enough vinegar to cover them. Leave them to sit while you start the rest. Bring a small pot of water to a boil, then carefully lower in the eggs and cook them for 7-8 minutes. Take them out and rinse under cold water until they are cool enough to peel.
2. Set the green beans over a couple inches of water and steam until they are barely tender, then lift them out with tongs and drop them into a bowl of ice water to stop the cooking. Place the salmon fillet in the steamer and cook until the center has just turned opaque. If you prefer, you can boil the beans and poach the salmon instead.
3. While that is happening, spoon 3 tablespoons of the vinegar from the shallot bowl into a separate bowl for the dressing. Whisk in the Dijon, garlic, and a generous pinch of salt. Drizzle in the oil very slowly, whisking the whole time. Taste as you go so you can stop adding oil when the acidity tastes right. Stir in the parsley.
4. Toss the green beans and mesclun with the dressing, then divide them among serving bowls. Peel and slice the eggs, and arrange them over the greens with the tomatoes. Flake the salmon across the top. Finish everything with plenty of black pepper. Serve while the salmon and eggs are still a little warm.