This classic French salad requires the bare minimum of cooking yet delivers a dinner layered with flavour. Fresh and perfectly curated ingredients combine for a textural dish that’s all at once sweet, salty, savoury and full of vibrancy.
Top beans, cut into thirds and place in a colander in the sink. Chop potato into 3cm dice.
Place potatoes in a medium saucepan of cold, salted water and bring to the boil. Cook for 7-10 minutes or until tender. Drain into colander over beans. Leave to steam and allow to cool slightly.
Place olive oil, red wine vinegar and mustard in a bowl and mix well to combine. Finely grate garlic. Add garlic and season well with salt and pepper.
Halve cherry tomatoes. Wash and finely chop parsley leaves. Cut each lettuce into wedges. Set aside.
Remove skin from salmon and roughly flake.
Place potatoes, beans, tomatoes, olives, parsley and lettuce in a large serving bowl with the dressing and toss to coat. Top with salmon and divide between bowls to serve.