Ingredients

4 Lemons, zested and juiced
1/4 cup Olive oil
1/4 cup Dijon mustard
4 Garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds Skin-on fresh salmon fillets
3 pounds Small Yukon gold potatoes
1 1/2 pounds Haricots verts, stems removed
3 pounds Ripe tomatoes, cut into wedges (6 small tomatoes)
12 Hard-cooked eggs, peeled and cut in 1/2
1 bunch Watercress or arugula
1/2 pound Large green olives, pitted
1 can Anchovies, optional
Vinaigrette
1/4 cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
1/2 cup Good olive oil

Description

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