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1
Start by making the dressing. Combine olive oil, lemon juice, vinegar, minced shallot, garlic, basil, scallion, capers, Dijon mustard, and sugar in a bowl and mix together until well combined.
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2
In a small pot, cover the eggs completely with cold water. Bring to a boil. Once it's boiling, remove the pot from the heat. Allow the eggs to sit in the hot water for five minutes, and immediately transfer the eggs to a bowl of ice water. Set aside.
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3
Boil the potatoes until fork tender (if they are small ones, it should only take 10-15 minutes). Saute the asparagus in a skillet over over medium heat with half of the oil and a dash of salt and pepper until tender but still a bit crisp.
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4
While all that's going, season your salmon with salt and pepper. In a cast iron pan or skillet, heat remaining half of the olive oil over medium high heat. Add the salmon and get a good sear on both sides. Lower the heat and continue to cook, covered, until just cooked through and it easily flakes. Peel your eggs and cut them in half.
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5
To assemble, add a bed of lettuce to your large serving plate. In big blocks of color, lay the tomato wedges, potatoes, asparagus, eggs, and chunks of the salmon on top of the salad. Drizzle your dressing over the top and serve!
