Salmon Salad (Salmon in Insalata)

1 lb fresh salmon
2/3 lb green beans
1/2 - 2/3 carton cherry tomatoes
3 hard boiled eggs, sliced
6-8 smallish red potatoes
12 sun-dried or oil-cured black olives, pitted
3-4 tablespoons capers
4 or 5 anchovy fillets in oil, minced
2 tablespoons finely chopped fresh chives
3-4 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh fennel or dill greens, chopped (optional)
8 tablespoons good quality olive oil
2 tablespoons balsamic vinegar
Butter crunch or green leaf lettuce, enough for 4 people
Salt and fresh ground black pepper to taste

Steam the salmon till opaque in center and easily flaked. When cool enough to handle, remove skin and any bones. Break apart into bite-sized chunks and place in a medium-sized bowl. Clean and de-stem the green beans and snap in halves or thirds depending on size and preference. Steam them till still al dente. Halve or quarter the potatoes and steam till tender, but not falling apart.

Place beans, potatoes, tomatoes, and egg in bowl with the salmon (reserve a few egg slices for garnishing.) In a smaller bowl, whisk together capers, anchovy, herbs, oil, vinegar, and salt and pepper, then pour over salmon mixture. Toss very gently to coat with dressing, but take care not to break up ingredients too badly.

Wash and dry lettuce, tear apart, and then place on a serving plate. Arrange salmon mixture on top then scatter olives about. Position reserved egg slices, adjust salt and pepper if needed, and serve.

To save time, have beans prepped beforehand. To steam, pace them on one half of the steamer, potatoes on the other. Watch closely and when beans are done, remove them, leaving potatoes to finish cooking.