A guest recipe by Andrew Weil, MD
MAKES 4 SERVINGS
Olive Mint Vinaigrette
MAKES ABOUT 3/4 CUP
1/4 cup freshly squeezed lemon juice
1 tablespoon minced shallot
2 teaspoons capers, rinsed and roughly chopped
1 teaspoon Dijon mustard
1 finely chopped anchovy (optional)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup Kalamata olives, chopped
2 tablespoons finely chopped fresh spearmint
3/4 pound small purple potatoes, or French fingerlings
1 1/4 teaspoon sea salt
1 pound skinless king salmon fillet, pin bones removed (provided by Vital Choice)
2 teaspoons extra-virgin olive oil
2 teaspoons grated lemon zest (organic)
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
6 cups salad mix
2 hard-boiled organic eggs, cut into quarters
1/4 cup roughly chopped fresh basil
12 Niçoise or Kalamata olives
4 lemon wedges
Season the salmon with salt and pepper.
To make the dressing, put the lemon juice, shallot, capers, Dijon mustard, anchovy, salt and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Alternatively, you can blend all ingredients right in the container with the solid disk of an immersion blender. Add the olives and mint.
In a 4-quart pot, cover the potatoes with cold water and 1 teaspoon of salt. Bring the potatoes to a boil, then reduce heat and simmer, and let them cook uncovered, until just tender, about 10 minutes.
While potatoes cook, place the olive oil, lemon zest and mustard in a small bowl and stir to combine. Place the salmon on the baking sheet and spread the mixture evenly over both sides of the fish, then season it with 1/4 teaspoon salt and freshly ground pepper.
Roast until just opaque but still slightly translucent in the center about 7 to 9 minutes. Break the salmon into pieces.
Transfer potatoes with a slotted spoon to a bowl. Add green beans to the boiling water and cook, uncovered, until crisp-tender, about 4 to 5 minutes. Drain and transfer to an ice bath to stop the cooking.
Halve potatoes while still warm and toss with 2 tablespoons dressing.
Toss green beans, cherry tomatoes with a tablespoon of dressing. Toss the greens with enough dressing to coat. Divide the greens among the plates, then add the potatoes, tomatoes, green beans, salmon, eggs and olives. Sprinkle with basil. Serve with lemon wedges with remaining dressing on the side.
Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.