Roasted Salmon Nicoise Platter
INGREDIENTS
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4 lemons, zested and juiced
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1/4 cup olive oil
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1/4 cup Dijon mustard
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4 garlic cloves, minced
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Kosher salt and freshly ground black pepper
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6 pounds skin-on fresh salmon fillets
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3 pounds small Yukon gold potatoes
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1 1/2 pounds haricots verts, stems removed
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3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
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12 hard-cooked eggs, peeled and cut in 1/2
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1 bunch watercress or arugula
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1/2 pound large green olives, pitted
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1 can anchovies, optional
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Vinaigrette:
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1/4 cup champagne vinegar
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1 teaspoon Dijon mustard
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup good olive oil
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