FOOD + ENTERTAINING
Preheat oven to 400 degrees . Bring a large pot of generously salted water to a boil over high . Add potatoes ; cook until almost tender , about 10 minutes . Add green beans ; cook until potatoes are tender and green beans are tendercrisp , about 3 minutes . Using tongs or a slotted spoon , transfer potatoes and green beans to a bowl filled with ice water , reserving boiling water in pot .
Using a slotted spoon , carefully lower eggs into boiling water ; cook until whites are set and yolks are jammy , 7 ½ minutes . Transfer eggs to bowl of ice water . Let potatoes , green beans , and eggs stand in ice water until cooled , about 5 minutes . Drain . Halve potatoes , and peel and quarter eggs .
While potatoes , green beans and eggs cook and cool , whisk together mustard , lemon zest and ½ teaspoon each of the salt and pepper in a medium bowl . While whisking , gradually add 6 tablespoons of the oil , continuing to whisk until emulsified . Measure 2 tablespoons mixture into a separate small bowl for spreading on salmon and set aside . Whisk lemon juice , shallot and honey into remaining mustard mixture in medium bowl until combined ; set dressing aside .
Drizzle remaining 2 tablespoons oil evenly onto a baking sheet . Place salmon , skin side down , on oiled baking sheet , and sprinkle evenly with remaining ½ teaspoon each salt and pepper . Spread reserved 2 tablespoons mustard mixture evenly over salmon . Bake in preheated oven until just cooked through , about 12 minutes . Remove from oven and let cool 5 minutes .
Toss together lettuces and 3 tablespoons of the mustard-lemon juice dressing in a large bowl until lightly coated . Arrange on a platter or divide evenly among 4 plates . Flake salmon into large pieces and arrange evenly on lettuces . Top evenly with potatoes , green beans , eggs and olives . Drape anchovy fillets evenly over salmon and vegetables . Drizzle evenly with remaining dressing , scatter with parsley and serve .
Recipe from Marianne Williams , Food & Wine
SPRING 2024 39