SALMON NIÇOISE SALAD
Serves 4
1 pound multicolored or red baby potatoes
8 ounces trimmed haricots verts 4 large eggs 2 ½ teaspoons Dijon mustard
1 teaspoon grated lemon zest , plus 1 tablespoon fresh juice ( from 1 lemon ), divided
1 teaspoon kosher salt , divided 1 teaspoon black pepper , divided ½ cup extra-virgin olive oil , divided
3 tablespoons finely chopped shallot ( from 1 medium shallot )
½ teaspoon honey
1 pound skin-on salmon fillet , any pin bones removed
1 pound mixed lettuces ( such as frisée , curly endive and green leaf lettuce ), torn ( about 9 cups , from 2 heads lettuce )
½ cup pitted Niçoise olives , halved 8 anchovy fillets ( from a 3.3-ounce jar )
1
⁄ 3 cup torn fresh flat-leaf parsley
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