Ingredients

• 1 large shallot, peeled
• 1 clove garlic, peeled
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon tomato paste
• 1 tablespoon warm water
• 2 tablespoons white wine vinegar
• 1 1/2 teaspoons herbes de Provence (half a palmful)
• About 1/3 cup extra virgin olive oil (EVOO), plus a drizzle
• Salt and pepper
• 4 fillets salmon, skin-off
• A few sprigs fresh thyme, finely chopped
• Juice of 1/2 lemon
• 1 heart of romaine lettuce, shredded
• 1 head endive, thinly sliced
• 1 head frisée, separated

For the toppings:

• 1/2 pound thin green beans, trimmed and blanched
• 8 cherry tomatoes, halved
• 4 hard-boiled eggs, sliced or chopped
• Niçoise olives, for garnish
• 4 radishes, thinly sliced or quartered

Description

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