1 lb Toppits Cooked Salmon Pieces
1/2 lb green beans, trimmed
1/2 lb yellow beans, trimmed
1 lb new potatoes, scrubbed
1/2 red and yellow pepper, cut into 1/4" strips
1 medium red and yellow tomato, stemmed and quartered
1 cup niçoise olives
1 head boston lettuce
Sea salt and freshly ground black pepper, to taste
Sprigs of parsley and chervil, for garnish
3 tablespoon lemon juice
1 tablespoon dijon mustard
1 cup + 2 tablespoon extra virgin olive oil
1/4 cup flat-leaf parsley, loosely packed
1/4 cup tarragon leaves, loosely packed
Sea salt and fresh ground pepper, to taste
To make the vinaigrette, whisk together lemon juice and mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Mince the parsley, and add it along with the tarragon to the dressing, mixing well. Season to taste with salt and pepper.
Thaw the salmon, and pat dry; keep refrigerated until just before serving. Bring 4 cups of water to a boil in the bottom of a steamer. Add half the beans, cover and steam until they are tender, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
Transfer one-third of the vinaigrette to a medium size bowl. Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain and peel if desired. Add warm potatoes to one-third of the vinaigrette, and toss to coat.
Assemble all of the salad ingredients on the boston lettuce and drizzle with remaining dressing.