Cook the red baby potatoes in cold salted water, boil until tender, then cool and cut in half.

Boil the large eggs for exactly 8 minutes, then transfer to ice water, peel, and slice.

Blanch the haricot verts in salted boiling water for 4-5 minutes, then transfer to ice water.

On a serving platter, layer mixed greens, halved potatoes, sliced eggs, haricot verts, halved tomatoes, cucumbers, olives, capers, and smoked salmon.

Whisk together anchovies, garlic, balsamic vinegar, and olive oil, then season with salt and pepper.

Drizzle dressing over salad, toss lightly if desired, and serve immediately.