Spring Vegetable and Salmon Nicoise Platter

Course Salads

Ingredients in this Recipe

1 1/2 pound boneless, skinless salmon
1 tablespoon of the vinaigrette for roasting the salmon
1/2 pound sugar snap peas, blanched for 1 minute
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup white and light green parts of sliced green garlic in 1/2 inch pieces ( or 2cloves garlic)
12 to 15 kalamata olives
2 0r 3 hard boiled eggs, chopped ( optional but oh so good! )
2 pounds whole fava beans, shelled, blanched briefly ( about 2 minutes) and then shelled again
3/4 cups extra virgin olive oil
4 tablespoons fresh lemon juice
8 to 12 grape tomatoes
baby romaine lettuce for lining the platter
Top 3 inches of one pound green asparagus, blanched for 2 minutes
Top 3 inches of one pound white asparagus, blanched for 2 minutes

See Full Recipe at Food52