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1
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes.
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2
Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
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3
With a slotted spoon, transfer the potatoes to a bowl.
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4
Set aside to cool.
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5
Add the green beans to the pot of boiling water.
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6
Cover; cook, turning occasionally, until tender, 4 to 6 minutes.
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7
Remove with a slotted spoon.
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8
Rinse under cool water, and set aside.
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9
Fill a deep skillet with 1/4 inch water.
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10
Season the salmon on both sides with salt and pepper; place in the skillet.
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11
Bring the water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes.
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12
Transfer to a plate; flake with a fork, and let cool.
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13
While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet paring knife to make neat cuts), and thinly slice the onion.
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14
On a large platter (or 4 serving plates), arrange the lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives.
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15
Serve with the vinaigrette.
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16
In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
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17
Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy.
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18
(Alternatively, shake all ingredients in a small jar.)
