This variation of the traditional Salade Nicoise is inspired by a recipe in the New Mayo Clinic Cookbook. This recipe uses green beans instead of lettuce and salmon instead of canned oil-packed tuna.

SALADE NICOISE
Serves 4
1 pound new potatoes, scrubbed and quartered
3 tablespoons extra virgin olive oil, plus additional for brushing
1 teaspoon Fresh rosemary, chopped
1 teaspoon plus 1 tablespoon salt, separated
1/4 teaspoon freshly ground black pepper
1/2 sweet onion, thinly sliced
1/2 pound haricots verts, or small green beans, trimmed
4 5-ounce salmon filets
1/2 cup olives, Nicoise or Kalamata, pitted and halved
1-2 cloves garlic, minced
6 anchovy filets, chopped
2 tablespoons capers, rinsed and coarsely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon lemon juice
2 tablespoons fresh flat-leaf
(Italian) parsley

Set a rack in the lower third of the oven, then preheat it to 425 degrees. In a large baking pan toss together potatoes, 1 tablespoon of the olive oil, the rosemary, ½ teaspoon of the salt and the pepper. Roast for about 35 minutes, shaking the pan periodically, until the potatoes are browned and crunchy on the edges.

While the potatoes cook, add the tablespoon of salt to a large pot of water and bring it to a boil. Cook green beans until crisp-tender, rinse with cold water and set aside. Remove potatoes from oven when done and set aside.

Brush salmon with olive oil and sprinkle on remaining ½ teaspoon of salt. Grill or broil to preferred doneness. Remove from heat and set aside.

In a large bowl combine the olives, garlic, anchovies, capers, thyme, lemon juice, the remaining 2 tablespoons olive oil the roasted potatoes and the beans. Toss gently until well combined. Divide among 4 plates, then place salmon on top. Garnish with parsley.

STEAMED MUSSELS
Serves 2
PERSILLADE

1 bunch Italian parsley

3 large cloves garlic

MUSSELS

4 tablespoons unsalted butter, softened

3 tablespoons persillade (see recipe)

3 tablespoons extra-virgin olive oil

2 pounds fresh, live mussels, scrubbed and debearded (about 24 medium)

1 1/2 cups white wine

Kosher salt and ground black pepper

To make the persillade: Finely chop the parsley, leaves only. Set aside. Finely chop the garlic. Mix garlic with parsley and chop to incorporate. Transfer into a small container, cover tightly and refrigerate until ready to use. Makes Ð cup. (Mix leftover persillade with butter and/or olive oil and slather on bread for garlic bread. Persillade will keep for several days if refrigerated.)

In a small bowl, mix the butter and three tablespoons of the persillade. Set aside.

To steam the mussels: In a medium pot, heat the olive oil over high heat for about three minutes. Add the mussels to the oil all at once, tossing or stirring to coat with oil. Pour in the wine and the butter mixture, and season with salt and pepper. Cover and cook until the mussels open, about 10 minutes. (Discard mussels that don't open when cooked.) Divide the mussels among four deep soup bowls. Pour the cooking liquid over them and serve immediately.

PAN BAGNAT
1/4 of a small red onion, thinly sliced
4 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoon red-wine vinegar, plus additional to taste
1/2 teaspoon salt, plus additional to taste
Black pepper to taste
2 6-ounce cans tuna packed in olive oil, undrained
Lemon juice to taste
8 ripe tomato slices
6 hard-boiled eggs slices
Nicoise or Kalamata olives, pitted
4 anchovy fillets, drained
Combine the red onion with olive oil, red wine vinegar, salt, and several grinds of black pepper in a bowl.

Mix everything together thoroughly. Work in both cans of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.

Cut baguette in half crosswise and remove some of the bread to form a trough down the middle. Drizzle each half with olive oil, then put in the tuna mixture. Top with sliced tomatoes, egg, olives and anchovies.

On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good -- really good -- tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.

Press the sandwich closed, wrap firmly in wax paper and allow to sit, preferably at room temperature, for two hours before eating.