Spring Vegetable And Salmon Nicoise Platter

• For the green garlic, lemon, anchovy vinaigrette
• 1/4 cup white and light green parts of sliced green garlic in 1/2 inch pieces ( or 2cloves garlic)
• 8 flat anchovy filets
• 4 tablespoons fresh lemon juice
• 3/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• For the platter
• 1 1/2 pounds boneless, skinless salmon
• 1 tablespoon of the vinaigrette for roasting the salmon
• 2 pounds whole fava beans, shelled, blanched briefly( about 2 minutes) and then shelled again*
• 1/2 pound sugar snap peas, blanched for 1 minute*
• Top 3 inches of one pound green asparagus, blanched ( for 2 minutes*
• Top 3 inches of one pound white asparagus, peeled and blanched for 2 minutes*
• 12 baby redskins, boiled until fork tender
• 12 to 15 kalamata or nicoise olives
• 8 to 12 grape tomatoes
• baby romaine lettuce for lining the platter
• Note: Use your favorite seasonal vegetables for this.

1. Place all ingredients in a mini food processor and process until smooth. Set aside.
2. Brush a little olive oil on the bottom of a medium roasting pan. Lay the salmon on and drizzle and spread 1 tablespoon of the vinaigrette over. Roast the salmon for 10 to 15 minutes in a pre-heated 450F oven. Cool and chill.
3. After blanching the favas, asparagus and sugar snaps, cool and chill. Chill the potatoes after boiling also.
4. When ready to serve, line a large platter with baby romaine and arrange the ingredients decoratively over. Drizzle with some of the vinaigrette or pass separately.

green garlic, white and, anchovy filets, lemon juice, extra virgin olive oil, salt, black pepper, platter, salmon, salmon, fava beans, sugar, green asparagus, white asparagus, baby redskins, nicoise olives, grape tomatoes, baby romaine lettuce, vegetables

Taken from food52.com/recipes/11679-spring-vegetable-and-salmon-nicoise-platter (may not work)