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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (minced)
- 3 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1/4 tsp. salt (plus more, to taste)
- freshly ground pepper (to taste)
- 1/2 cup olive oil
- 15 boiling potatoes (small, quartered)
- 1/2 lb. green beans (slender, trimmed)
- 1 1/2 lb. salmon fillet (cut crosswise into 4 equal slices)
- 6 heads Belgian endive (ends trimmed, endive cut lengthwise into slivers)
- 4 eggs (hard-cooked, quartered)
- 10 anchovy fillets (soaked for 5 minutes in warm water and patted dry, optional)
- 1/4 cup olives (Niçoise, pitted)
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