Writer and Photographer Francine Coles

Enjoy spring on a plate with this deliciously fun riff on a traditional tuna niçoise, which includes a lovely slab of salmon baked with a phenomenal mustard dressing. Place it over mixed greens and surround it with baby red potatoes, fried capers, jammy eggs, blanched green beans, Greek olives and cherry tomatoes. It is the perfect salad for Mother’s Day, graduation or any day that demands a gorgeous entrée that’s quick and easy to make!

Serves: 6

Ingredients

For the Dressing
1/2 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 cup stone ground mustard
1/4 cup lemon juice
1 teaspoon dried dill
1/4 teaspoon black pepper
1/2 teaspoon salt

For the Salad
1/2 pound baby red potatoes, halved
3 tablespoons olive oil
1 jar capers, drained, rinsed and dried
1 pound salmon filet
4 eggs
1/4 pound green beans, trimmed
6 cups mixed greens
1/2 cup Greek olives
1 cup cherry or grape tomatoes

Directions
Preheat an oven to 375°F. In a small bowl or a jar with a tight-fitting lid, whisk together the ingredients for the dressing and set aside.

Steam or microwave the potatoes until tender, about 15 minutes if steaming or 8 minutes if using the microwave. Let cool. Drizzle with a tablespoon or two of the olive oil and sprinkle with salt and pepper.

Heat the remaining olive oil in a small saucepan over medium-high heat. When the oil is hot, fry the capers until they burst open, about 1 minute. Drain on a paper towel-lined plate.

Place the salmon skin side down on a parchment-lined, rimmed baking sheet. Slather it with 1/4 cup of the dressing and place it in the oven until it flakes when separated with a fork, about 15 minutes.

Meanwhile, bring a small pot of water to a boil. Gently lower the eggs, one at a time, into the boiling water. Continue to boil for 7 minutes. Remove the pot from the heat, place it in the sink and slowly pour cold water over the eggs until cooled, about 5 minutes. Peel the eggs, cut each in half and set aside.

Bring another small pot of water to a boil. Blanch the green beans in the boiling water until they are tender but still have a crunch to them, about 3 minutes.

Place the mixed greens on a large platter. Top with the cooked salmon, fried capers, blanched green beans, steamed potatoes, boiled eggs, olives and tomatoes. Drizzle with the remaining dressing and enjoy!

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