Salmon Niçoise Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
441
FAT
90%
CHOL
124%
SOD
15%

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Ingredients for 4 servings

1 large shallot, peeled

1 clove garlic, peeled

1 tablespoon Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

1 tablespoon warm water

2 tablespoons white wine vinegar

1 1/2 teaspoons herbes de Provence (half a palmful)

About 1/3 cup extra virgin olive oil (EVOO), plus a drizzle

Salt and pepper

4 fillets salmon, skin-off

A few sprigs fresh thyme, finely chopped

Juice of 1/2 lemon

1 heart of romaine lettuce, shredded

1 head endive, thinly sliced

1 head frisée, separated

1/2 pound thin green beans, trimmed and blanched

8 cherry tomatoes, halved

4 hard-boiled eggs, sliced or chopped

Niçoise olives, for garnish

4 radishes, thinly sliced or quartered

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