Here's a great idea when having another couple over for dinner. You can make all the components early in the day and then enjoy the evening. The recipe calls for green garlic but feel free to substitute a garlic clove or two. Use your imagination for the vegetables - you don't have to use fava beans, for example - substitute limas or cukes or whatever looks fresh. And if you don't like salmon, substitute poached chicken.
For the green garlic, lemon anchovy vinaigrette:
1/4 cup white and light green parts of sliced green garlic (or 2 cloves garlic)
8 flat anchovy filets
4 Tbl lemon juice
3/4 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
Place all ingredients in a mini food processor and process until smooth.
For the platter:
1 1/2 pounds boneless, skinless salmon
1 Tbl of the vinaigrette for roasting the salmon
2 pounds whole fava beans shelled blanched for about 2 minutes and the shelled again
1/2 pound sugar snap peas, blanched for 1 minute
Top 3 inches of one pound green asparagus, blanched for 2 minutes
Top 3 inches of one pound white asparagus, blanched for 2 minutes
12 baby redskins, boiled until fork tender
12 to 15 Kalamata olives
8 to 12 grape tomatoes
Baby romaine lettuce for lining the platter
2 or 3 hard boiled eggs (optional but oh so good)
Brush a little oil on the bottom of a medium roasting pan. Lay the salmon on and drizzle and spread 1 Tbl of the vinaigrette over. Roast the salmon for 10 to 15 minutes in a pre-heated 450F oven. Cool and chill.
Cool and chill the potatoes and vegetables after blanching and boiling.
When ready to serve, line a large platter with the baby romaine and arrange the ingredients decoratively over. Drizzle with the vinaigrette or pass separately.