Make the vinaigrette by combining all dressing ingredients in a small bowl and whisking to combine. Set aside. (First five ingredients)

Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 18 minutes. Allow to cool before slicing into quarters. Set aside. Meanwhile, bring the water back to boil, add the beans and cook until tender but still crisp, about 5 minutes. Drain and refresh beans under cold water. Set aside. Peel the eggs, cut into quarters and set aside. Thoroughly rinse the onion rings under cold running water. Set aside. Peel off large chunks of the salmon using a fork, discarding all skin and bones. Set aside.

When ready to serve, toss the salad greens with 3 tbsp (45 mL) of the vinaigrette. Divide the salad between 6 salad plates. Arrange the potatoes, beans, eggs, onion, salmon, tomatoes, olives and capers on top of the greens. Drizzle the vinaigrette over the salads, reserving any extra for passing at the table. Garnish with basil. If desired, serve with crusty, multigrain baguettes.