Salmon Nicoise Salad

• 1 lb potato, pared
• 12 ounces green beans, trimmed, cut into 2-inch lengths
• 12 cup olive oil
• 12 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 12 teaspoon dried thyme
• 12 teaspoon salt
• 18 teaspoon fresh ground pepper
• 1 cucumber, pared, seeded, thinly sliced
• 13 cup brine-cured black olives, halved, pitted (such as Nicoise, Calamata, etc.)
• 4 large leaves curly lettuce, thinly shredded
• 1 (15 1/2 ounce) can red salmon, dark skin removed, chilled
• 2 plum tomatoes, quartered lengthwise

1. Boil potatoes in large pot of salted water 15 minutes.
2. Add beans, cover pot, and cook 8 minutes.
3. Drain and cool under cold running water.
4. Slice potatoes 1/4-inch thick.
5. Whisk oil, lemon juice, zest, thyme, salt, and pepper together in small bowl.
6. Place potatoes, beans, cucumber, onion, and olives in large bowl, add 1/4 cup dressing, and toss to coat.
7. Toss lettuce with 2 T. dressing and arrange on platter.
8. Spoon vegetables on top.
9. Pour remaining dressing over salmon and carefully spoon chunks over vegetables.
10. Garnish with tomatoes.
11. Serve at room temperature.

potato, green beans, olive oil, lemon juice, lemon zest, thyme, salt, ground pepper, cucumber, brinecured black olives, curly lettuce, red salmon, tomatoes

Taken from www.food.com/recipe/salmon-nicoise-salad-293554 (may not work)