Salmon salad nicoise

I was intending to write this post a couple of weeks ago. I was wearing sandals, wandering around in a floaty skirt, and keen on moving on from hearty winter fare to something a little lighter for my dinners. However summer seems to finished now, and I am back to being wrapped in a scarf. Humph.
Anyway, this is one of my favourite quick summer meals. A traditional tuna nicoise salad combines tinned tuna with boiled potatoes, salad leaves, tomato, green beans, boiled egg, anchovies and olives. This version replaces the tinned fish with some freshly grilled salmon fillets, and I've previously used fresh tuna steaks too. I omitted the tomato (realised I didn't have any) and olives (thought the anchovy would add enough saltiness), and added in some finely sliced red onion (for a bit of extra sharpness). This is not one of those recipes that requires precise amounts of ingredients so the below are really only guidelines, and you can also add in the components that I left out if you like them.

Recipe (enough for two):
2 salmon fillets, grilled, skin removed
Around 12 small new potatoes, boiled
2 eggs, boiled until hard or soft, quartered
6 anchovy fillets
1 small red onion, finely sliced
2 generous handfuls of green beans, boiled or steamed until tender
1 bag of mixed salad leaves

Dressing:
Around 6tbsp olive oil
Around 2tbsp lemon juice
Salt and pepper to taste

So simply whisk together the dressing, assemble all the above ingredients, and pour over. I like to eat this while it's still warm with the dressing being absorbed by the potatoes, and their residual heat also slightly softening the onion. But it's perfectly nice at room temperature too. Ideally serve when it's a lovely summer day.