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Ingredients

• 1 pound  frozen skinless salmon fillets, cut 1-inch thick
• 3 tablespoons  sherry vinegar
• 2 tablespoons  finely chopped shallots
• 1 tablespoon  Dijon-style mustard
• 2 tablespoons  olive oil
• 1   anchovy fillet, rinsed and mashed (optional)
• 1/8 teaspoon  salt
• 1/8 teaspoon  black pepper
• 8 ounces  tiny new potatoes, quartered
• 2 cups  fresh green beans, trimmed
• 6 cups  torn Bibb or Boston lettuce leaves
• 3/4 cup  thinly sliced radishes
• 1/4 cup  nioise olives or ripe olives, pitted

Description

We Used Heart-healthy Salmon Instead Of Tuna For This Classic Salad. Serve It In The Spring Or Summer For A Satisfying Dinner.

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