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["1. One pot cooking method: In a large, deep pot bring 2 quarts of water and 1 tablespoon of kosher salt to a boil. Meanwhile prepare an ice bath:in a large bowl, add 3 cups of water to 4 cups of ice. Set aside. Drop green beans into boiling water, stir and cook 3 minutes or until al dente. Quickly scoop beans from water with a strainer spoon and spread out on paper towels to cool. Next in the same boiling water, keeping the smaller potatoes whole, cut only the larger ones so the potatoes are nearly equal in size. Place potatoes into boiling water, reduce to a simmer and cook for about 10-15 minutes until they can be pierced with a paring knife. Remove potatoes with a strainer spoon when they are done. Cool and cut into bite sized pieces.", "", "2. Remove eggs from warm tap water and gently lower into the same pot of simmering water. Return to a full boil, turn off heat and cover the pot with a lid. Leave eggs water for 15 minutes. When eggs are done, chill in ice bath for 5 minutes, peel and cut in half lengthwise.", "", "3. In a medium bowl blend shallot, mustard and vinegar. Drizzle oil into mixture and whisk until emulsified. Add capers, parsley, thyme and pepper. Set aside.", "", "4. In a very large bowl, toss greens with just enough of the vinaigrette to evenly coat the leaves. Arrange the beans and potatoes in groups on a large platter or on individual chilled plates. Mound greens in the center of plates or platter. Lightly toss the tomatoes with a small amount of vinaigrette. Arrange tomatoes and olives in groups around the greens on the plates. Add 2 egg halves to each plate. Season eggs and potatoes with salt and pepper. Finish the salad with large chunks of salmon. Drizzle dressing over the salmon, beans and potatoes. Top with chives and/or basil chiffonade."]
