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SERVES 4 PREP TIME 60 minutes COOK TIME 60 minutes
For the Vinaigrette:
For the Salad:
1. For the Vinaigrette: Combine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
2. For the Salad: In a large saucepan, cover potatoes with at least 2 inches of water. Add onion, thyme, and garlic. Stir in 1/2 cup salt until dissolved. Set over medium-high heat and bring just to a simmer. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 40 minutes. Remove from heat and let stand in cooking water until cooled slightly. Drain potatoes and remove used onion, thyme, and garlic. Set aside.
3. Rinse quinoa and add to a small pot with one cup water, bring to a rapid boil for 2 minutes and lower to a simmer over medium heat. Leave saucepan uncovered and gently simmer until water has been absorbed, about 10 minutes. Remove from heat, cover with a lid and steam quinoa an additional 5 minutes. Fluff with fork, set aside, and allow to cool to room temp.
4.Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 3 minutes. Transfer to ice bath to chill. Drain beans and pat dry. Cut beans into 1 1/2-inch lengths and set aside.
5. Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Cut eggs into quarters lengthwise.
6.In a large bowl, combine potatoes, green beans, tomatoes, wild Alaska canned salmon, olives, capers, basil, and lettuce greens. Shake or whisk vinaigrette, then drizzle a small amount over ingredients in bowl, tossing gently with clean hands and adding more vinaigrette as needed until everything is lightly coated. Season with salt and pepper. Transfer salad to serving bowls and garnish with eggs.