WARM SHEET PAN SALAD NICOISE

INGREDIENTS Yield:4 servings • 1pound baby Yukon Gold potatoes, halved • 2large eggs • 1teaspoon minced garlic (about 1 clove) • 6ounces asparagus or green beans (poached briefly in microwave) • 1½cups cherry tomatoes • ½cup pitted olives, preferably Kalamata • 4(6-ounce) center-cut, skin-on salmon fillets • 5ounces tender salad greens, like baby red and green leaf lettuce PREPARATION 1. Step 1 Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tsp olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes. 2. Step 2 While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them. 3. Step 3 Make the dressing(see below). 4. Step 4 Add the green vegetables, tomatoes and olives to the sheet pan with the potatoes, Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan. 5. Step 5 Brush fillets with a little dressing(see below)Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center. 6. Step 6 Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. serve. DRESSING: ▢1 large shallot minced • ▢1 clove garlic grated or paste • ▢3 tablespoons sherry vinegar • ▢1 tablespoons warm water • ▢2 teaspoons Dijon mustard • ▢1 teaspoon honey • ▢1/2 teaspoon dried thyme • ▢1/2 cup extra virgin olive oil • ▢1 teaspoon salt • ▢1/2 teaspoon ground black pepper

VIETNAMESE SALAD :4 servings • 2tsps granulated sugar • 1garlic clove, minced • 1bird’s-eye chile or other small hot chile, minced with seeds • ¼cup fresh lime juice (from 2 limes) • 3tablespoons fish sauce (can use vegan) • 1-3 cups loosely packed cups chicken meat (pulled from store-bought rotisserie chicken or roast chicken) • 2cups thinly sliced red cabbage • 1small English cucumber, thinly sliced (about 1½ cups) • 1medium bell pepper (any color), thinly sliced • 1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna • 1loosely packed cup Thai or sweet basil leaves (optional) • 1loosely packed cup mint leaves • ½cup crispy fried shallots or red onions, • ½ cup raw peanuts (not salted) 1. Step 1 In a large bowl, combine the sugar and lime juice. Whisk to dissolve the sugar. Add the garlic, chile, and fish sauce. Stir to combine. 2. Step 2 Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine. 3. Step 3 Divide the salad among bowls, garnish with the crispy shallots and peanuts and serve immediately.