This original recipe appeared in Epicurious by Claire Saffitz.
I made some adjustments based on the ingredients I had on hand and personal preference.
8 ounces small Yukon Gold potatoes
4 ounces green beans, trimmed
6 large eggs, room temperature
1 pound frozen skinless salmon fillets, thawed
4 cups salad greens (I used romaine)
1/4 cup mixed olives, pitted if desired
1/4 cup drained capers, patted dry
Place potatoes in a medium saucepan and add cold water to cover by 1".
Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes.
Drain and transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook green beans in the same saucepan until crisp-tender, about 2 minutes.
Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes.
Transfer to paper towels and pat dry.
Place eggs in a pot covered with cold water. Bring to a boil and cover and simmer eggs for about 8 minutes.
Transfer to a bowl of cold water. When cold, peel eggs and set aside.
Sprinkle salmon fillets with salt and smoked paprika and sautée in olive oil for a couple minutes on each side, until cooked through.
Toss the salad greens with the dressing.
Plate salad greens and top with potatoes (quartered), eggs (halved or sliced), green beans, salmon, olives, and capers.
Drizzle additional dressing over the salads
For the salad dressing:
4 anchovy fillets packed in oil
1 tablespoon whole grain Dijon mustard
1/2 teaspoon sugar
1 lemon, juiced
1/2 medium shallot, finely chopped
1/4 cup olive oil
Using a fork, mash the anchovies, mustard, and sugar in a small bowl to form a coarse paste.
Add juice from the lemon. Whisk in shallot.
Slowly whisk in the 1/4 cup olive oil.
I served the salad with small grilled cheese sandwiches made out of multigrain bread and Pepper Jack Cheese.