Salmon Niçoise Salad

From the garden

• 12 oz green beans, stem ends trimmed
• 1 lb small waxy potatoes, scrubbed
• 2 medium ripe tomatoes, cut into wedges
• 1 head butter lettuce or other tender greens, leaves separated
• 1 small shallot, minced

From the pantry

• 4 pieces salmon fillets — about 5 oz each
• 4 eggs
• ½ cup niçoise or kalamata olives
• 1 tbsp capers, drained
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• ⅓ cup olive oil — plus a little for the salmon
• salt — to taste
• black pepper

1. Cover the potatoes with cold salted water, bring to a simmer, and cook 12–15 minutes until a knife slides in easily. Lift them out (keep the water boiling), halve when cool enough to handle.
2. Drop the green beans into the same boiling water for 3–4 minutes, until bright green and crisp-tender, then plunge into ice water — the shock locks in the snap and color. Drain and pat dry.
3. Lower the eggs into the still-boiling water and cook exactly 8 minutes for jammy yolks. Ice-bath, peel, and halve.
4. Whisk the shallot, Dijon, and vinegar with a pinch of salt, then stream in the olive oil until emulsified. Stir in the capers and plenty of black pepper. Toss the warm potatoes with a spoonful of vinaigrette — warm potatoes drink up dressing.
5. Pat the salmon dry, season with salt and pepper, and sear in a lightly oiled hot skillet 4–5 minutes skin-side down, then 1–2 minutes on the flesh side, until it just flakes.
6. Arrange the lettuce on a platter and compose the beans, potatoes, tomatoes, eggs, olives, and salmon in separate piles — niçoise is composed, not tossed. Spoon the remaining vinaigrette over everything and serve.