| 1. |
Place potatoes in a medium saucepan and add cold water to cover by an inch. Bring to a boil, season with salt, and cook for 15−20 minutes or until tender. Transfer potatoes to a plate. |
| 2. |
Return water to a boil and cook string beans for 2 minutes or until tender. Transfer to a bowl of ice water and chill for 3 minutes. Transfer to paper towels and pat dry. |
| 3. |
Boil eggs for 8 minutes. Transfer eggs to a bowl of ice water and chill for 5 minutes. Peel and set aside. |
| 4. |
Heat 2 tbsps. olive oil in a separate saucepan. Add capers and cook until crispy. Transfer capers to paper towels. Allow the remaining oil in the pan to cool and set aside. |
| 5. |
Pre-heat oven to 425˚F. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet. Season with salt and pepper. Roast for 10−12 minutes or until medium-rare (fish will be slightly translucent in the center). Let it cool and set aside. |
| 6. |
To make the dressing, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. |
| 7. |
Remove peel and white pith from lemon. Working over a bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl, then discard membranes. Add shallots, then slowly whisk in remaining olive oil. |
| 8. |
Halve reserved potatoes and eggs crosswise. Arrange everything on a platter and drizzle with dressing. |
