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1
Preheat the oven to 400F.
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2
Cut the greens from the beets, leaving 1/2 inch of stem still attached.
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3
(Save the leaves for sauteing later; they are delicious!)
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4
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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5
Place the beets in a roasting pan with a splash of water.
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6
Cover tightly with foil, and roast about 40 minutes, until tender when pierced.
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7
(The roasting time will depend on the size and type of beet.)
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8
When the beets are done, carefully remove the foil.
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9
Let cool, and peel the beets by slipping off the skins with your fingers.
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10
Cut the beets into 1/2-inch wedges.
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11
Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt.
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12
Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced.
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13
When the potatoes have cooled, cut them in half.
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14
Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
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15
Turn the oven down to 250F and place a shallow pan of water on the bottom rack.
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16
Finely grate the zest of the lemon until you have 1 teaspoon.
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17
Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
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18
Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper.
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19
Smear about a third of the herb mixture on the fish, and turn it over.
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20
Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
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21
Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.
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22
Bake the salmon about 25 minutes, until medium-rare to medium.
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23
The center will still be slightly translucent.
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24
To check if the salmon is done, peek between the flakes.
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25
If it doesnt separate into flakes, its not ready yet.
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26
Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot.
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27
Turn the heat down to low, and gently simmer exactly 9 minutes.
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28
Immediately transfer the eggs to a bowl of ice water to stop the cooking.
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29
When theyre completely cooled, peel the eggs, and cut them into halves.
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30
Season with salt and pepper.
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31
Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice.
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32
Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette.
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33
Taste both for seasoning.
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34
Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them.
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35
Nestle the potatoes and beets in and around the greens.
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36
Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad.
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37
Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients.
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38
Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
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39
Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper.
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40
Slowly whisk in the olive oil.
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41
Thin the vinaigrette with 1 teaspoon water or more if needed.
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42
Taste for balance and seasoning.
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43
Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute.
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44
Even the salmon can be baked an hour or two before serving, since its served at room temperature.
