Recipe: Sort-of-Salade Nicoise with Green Dressing (using smoked or cooked salmon)

SORT-OF-SALADE NICOISE WITH GREEN DRESSING

FOR THE SALAD:
1 pound red new potatoes
Salt to taste
1 pound green beans, ends trimmed
1 pint grape or cherry tomatoes or 3 red tomatoes cut into wedges
1 cup nicoise olives (optional)
1 pound salmon, smoked or cooked
FOR THE DRESSING:
1 cup mayonnaise
1 bunch watercress, roughly chopped
1 bunch fresh tarragon, roughly chopped
1 bunch fresh chives, cut into 2-inch lengths
2 teaspoons freshly squeezed lemon juice, plus additional to taste
1 teaspoon Dijon-style mustard (optional)
Kosher salt and freshly ground pepper

FOR THE SALAD:
Place the potatoes in a saucepan, add enough cold water to cover, add a pinch of salt and bring to a boil. Reduce the heat to medium-low and simmer gently until just fork-tender, 15 to 20 minutes.

Using a slotted spoon, transfer the potatoes to a colander to drain. Return the water to a boil, add the beans and cook just until bright green and slightly tender, 1 to 2 minutes. Transfer to the colander and place under cool running water to stop the cooking. Set aside with the tomatoes, olives (if using) and salmon.

FOR THE DRESSING:
In a food processor, process the mayonnaise, watercress, tarragon, chives, lemon juice and mustard (if using) until smooth and green, stopping to scrape down the sides as needed. Season with salt and pepper to taste and, if desired, adjust the amount of lemon juice and/or mustard.

TO SERVE:
Arrange the potatoes, beans, tomatoes, olives (if using) and salmon on each plate. Pass the dressing and plenty of pepper on the side.

Servings: 4-6
Adapted from source: Smoked Salmon by Max Hansen and Suzanne Goldenson