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Ingredients
  • subheading: SCALE:
  • subheading: Lemon Dressing:
  • Zest and juice of 2 medium lemons
  • 1 tablespoon Dijon mustard
  • ½ tablespoon honey
  • ⅓ cup olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • subheading: Niçoise Salad:
  • ½ pound baby Yukon or red potatoes, halved
  • 1-pound green beans, trimmed
  • 6 cups butter lettuce
  • 6 hard-boiled or soft-boiled eggs, halved
  • 4 mini cucumbers or 1 medium English cucumber, sliced
  • 1-pint cherry or grape tomatoes, halved
  • ½ cup Greek or kalamata olives
  • subheading: Salmon:
  • 1 tablespoon olive oil
  • 1-pound fresh salmon, skin removed
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
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