Grilled Salmon Nicoise Salad
Dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 cup pitted Kalamata olives, finely chopped
- 1 tablespoon capers, rinsed
- 1/4 cup fresh tarragon, chopped
Salad:
- 1 pound fingerling potatoes, halved lengthwise
- 8 ounces French green beans
- 1 tablespoon olive oil
- 1/2 teaspoon pepper, divided
- 1/2 teaspoon Kosher salt, divided
- 1 1 1/4 pound center-cut salmon fillet (skin on), about 1-inch thick
- 1 head Manoa lettuce, leaves separated
- 4 large hard boiled eggs, quartered