Salmon Niçoise
Ingredients
- 8 ounces small purple potatoes
- Kosher salt
- 4 ounces haricots verts, trimmed
- 6 large eggs, room temperature
- 2 tablespoons plus 1/4 cup olive oil
- 1/4 cup drained capers, patted dry
- 1 pound skin-on salmon fillet
- Freshly ground black pepper
- 4 anchovy fillets packed in oil
- 1 tablespoon whole grain Dijon mustard
- 1/2 teaspoon sugar
- 1 lemon
- 1/2 medium shallot, finely chopped
- 4 cups frisée or mâche
- 1/4 cup niçoise olives, pitted
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