Photo: Caitlin Bensel
Yield
Serves 4 (serving size: about 2 1/2 cups)

A big main-dish salad is exactly how we like to eat when temperatures start to climb. This summery take on the classic Niçoise is a riot of colors and textures, and it was quickly devoured by everyone in the test kitchen. An herby vinaigrette lets the vegetables and the rich salmon shine while adding plenty of zing. The vinaigrette is also a nice complement to the delicate, crisp butter lettuce (also called Boston or Bibb lettuce). Cook an extra salmon fillet, let it cool, and then break into large flakes for topping lunch salads during the week.

How to Make It

Step 1

Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain. Peel eggs, and cut into quarters.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish, skin side down, to pan; cook 7 minutes. Turn, and cook 3 minutes. Remove fish from pan; break into large flakes with a fork.

Step 3

Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, parsley, and mustard in a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans, cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette.

Chef's Notes