West Coast Nicoise SaladRecipe by Chef Heidi Fink

Directions

1. Most of the components for this salad can, and should, be made in advance. I often prep the vegetables, eggs, and vinaigrette on the weekend, and then have only the salmon to cook at service time. Feel free to change the vegetable selection to suit your taste. The key here is to have a combination of cooked and fresh vegetables.
2. Vegetable prep: Cut the new potatoes into halves or quarters, depening on the size of the potato. Place in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat to a simmer, until just tender (12 to 20 minutes, depening on the variety).  Do not overcook the potatoes.  They should be able to retain their shape.  Drain in a colander and spread the potatoes on a cookie sheet to cool and steam off their remaining moisture. Set aside, or refriegerate up to four days.
3. Boil the beets whole with the skin on until you can pierce them easily with a small knife, about 20 to 30 minutes. Drain and let cool until comfortable to touch. Rub the skins of the beets off with paper towel, trim the stem and root off. Cut the beets into 6 to 8 wedges each, depending on the size of the beets. Set aside, or refriegerate up to four days.
4. Steam or boil the trimmed green beans for a few minutes until tender-crisp. Immediately drain  in a colander or strainer and spread on a cookie sheet to cool and steam off.
5. Cut the tomato into wedges, or the cherry tomatoes in half. Make sure the salad greens and the boiled eggs are prepped.
6. Vinaigrette: In a small bowl, whisk together the garlic, shallot, thyme, mustard, salt, lemon zest, honey and lemon juice (or lemon juice + vinegar).  Slowly drizzle in the oil, whisking until thoroughly emulsified.  Pour into glass jar and refrigerate.  This dressing will last up to 10 days in the fridge.
7. Salmon: Heat two large skillets (cast iron is a great choice) over medium to medium-high heat. While they are heating, sprinkle the fillets generously with salt. When the skillets are hot, add half the oil to each pan, place fillets skin-side down in the pans and cook without moving for about three minutes. Use a thin metal spatula to loosen the fish and flip it over. Cook for about two minutes more, until fish registers 120 F on an instant reading thermometer (for rare) or 130 F (for medium).
8. To assemble the salad: Cover the entire surface of four plates with an even layer of the salad greens.  Drizzle each with one tablespoon vinaigrette.   Place about 3/4 cup cooked potatoes in a pile in the middle of each plate and arrange the rest of the vegetables around the plates, either in little piles or in even scatterings.  Drizzle one tablespoon of dressing over each plate again.  Tuck in the wedges of egg and tomato here and there, then place a portion of the warm cooked fish on one side of each plate.  Drizzle everything with one more tablespoon of dressing and sprinkle with fresh parsley.  Enjoy!