A healthy and hearty salad for Spring and Summer! This grilled salad can be prepared ahead of time or just prior to serving. It is as delicious at room temperature as it is warm!
For the Salmon
Rub sugar gently over the top of the salmon fillets. Generously salt and pepper and drizzle with olive oil. This can be done up to 2 hours prior to grilling.
See notes below on blanching the beans, roasting the beets and boiling eggs.
To prepare the eggplant for the grill, layer the rings in a colander, generously salting both sides as you layer. Set colander on a plate or in sink for water to drain. After 20-30 minutes, rinse the salt off of the eggplant slices and drizzle olive oil somewhat generously over both sides.
Drizzle a little olive oil over the potatoes and green onions.
Heat grill to Medium/Medium-High. Place the salmon (skin-side down), eggplant, onions and potatoes on the grill. Onions will char in about 5 minutes. The salmon should grill for around 10-12 minutes per inch of thickness, with care to not over-cook. The eggplant and potatoes should cook for about 10-12 minutes, turning as each side chars.
In a 10-16 oz jar with a lid, place the mustard, sugar, and garlic. Add several shakes of salt and several grinds of pepper. Add the wine vinegar, shake to mix. Then add the oil and shake vigorously to emulsify.
Arrange greens on large platter or individual plates. Arrange green beans, beets, eggplant, green onions, potatoes, tomatoes, olives, and boiled eggs. Top with cooked salmon. Lightly drizzle with about 1/3 of the dressing, reserving the rest to pass at the table.
To blanch the green beans: Place in pot of boiling water for 2 minutes. After 2 minutes, plunge beans in a bowl of icy water. When cold, remove, set aside, dry.
To roast the beets: Wrap beet or beets in foil. Roast in 400F oven for 1 hour until tender. Cool, peel.
For boiled eggs: Allow 7 minutes for soft-boiled, 10 for hard-boiled. Cool in ice bath, peel.