Niçoise salads are usually made with tuna, but we substituted fresh salmon in this version. You can, of course, make the salad with a couple of cans of tuna; look for Italian oil-packed tuna, which has the best flavor.

　　

Ingredients

Serves 4

　　Coarse salt and fresh ground pepper

　　12 ounces (4 to 5) red new potatoes

　　8 ounces green beans, trimmed

　　2 skinless salmon fillets (about 8 ounces each)

　　2 heads Boston lettuce

　　4 plum tomatoes

　　3 large eggs, hard-cooked (see page 348)

　　1 medium red onion

　　1 jar or tin (2.8 ounces) anchovy fillets, drained (optional)

　　1/4 cup kalamata (or black) olives

　　Dijon Vinaigrette (recipe below)

　　

Dijon Vinaigrette

2 tablespoons fresh lemon juice

　　1 tablespoon Dijon mustard

　　Coarse salt and fresh ground pepper

　　1/4 cup olive oil

　　

Step 1

In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.

　　

Step 2

With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook, turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

　　

Step 3

Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper; place in the skillet. Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

　　

Step 4

While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.

　　

Step 5

On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with the vinaigrette.

　　

Dijon Vinaigrette

Step 6

In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.

　　

Step 7

Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. (Alternatively, shake all ingredients in a small jar.)

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.