Niçoise Salad With Salmon

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1592
FAT
185%
CHOL
253%
SOD
42%

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Ingredients for 4 servings

1 shallot, minced

3 Tbs. red wine vinegar

1 Tbs. Dijon mustard

1/4 tsp. plus 1 Tbs. salt, plus more, to taste

Freshly ground pepper, to taste

1/2 cup plus 2 Tbs. olive oil

About 15 small boiling potatoes, quartered

1/2 lb. slender green beans, trimmed

1 1/2 lb. salmon fillet, cut crosswise into 4 equal slices

4 large or 6 small heads Belgian endive, ends trimmed, endive cut lengthwise into slivers

4 hard-cooked eggs, quartered

8 to 12 anchovy fillets, soaked for 5 minutes in warm water and patted dry (optional)

1/4 cup Niçoise olives, pitted

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