I had a few friends over on Friday evening, so I knew I had to make something simple–I never know what time my day’s going to end. So I went to The Fresh Market on Thursday evening and filled a bag with top-notch produce and decided on a modified salad Nicoise. I bought watercress, red leaf and a mesclun mix for the greens, picked up haricots vert, some baby cucumbers, a few lemons and some Kalamata olives from the olive bar. I already had some tiny, tiny new potatoes that I bought at the Winchester Farmers Market–they were no bigger than a quarter–and a big salmon fillet in the freezer. I also had a few great Ripley tomatoes at the house.

After work on Friday I ran in The Fresh Market again to pick up a few baguettes and some cheese, then it was straight home. I tossed the green beans in olive oil, seasoned them and roasted them in the oven. Meanwhile, I put the potatoes on to boil and put the salmon fillet, frozen and unseasoned, in the oven, too.

I coarsely chopped the tomatoes and cucumbers, sliced a couple of zucchini on the mandolin and cooked them just until soft. I whipped up a quick vinaigrette with lemon juice, olive oil, garlic, S&P and Dijon mustard.

When the potatoes were tender, I drained them and ran cold water over them. The green beans and the salmon were taken out of the oven and set aside to cool. I took the tiny, cooked potatoes and smashed them, then placed them on a cookie sheet, seasoned them and poured on a generous dollop of olive oil. In the oven they went until they were crisp all over.

(It’s taking me longer to write this than it did to do it, it seems.)

When the salmon cooled, I tore it apart, tossed it with lemon juice and seasoning. I put the greens on a platter, tossed them with the vinaigrette, then put all the roasted, steamed and raw veggies on top, along with the fish. I sprinkled Kalamata olives, roasted garlic, capers and diced red onion over the top, poured the remaining vinaigrette over everything, then served it. It was great and perfect, along with a cheese course and lots of white and rose wine, for a hot summer night. And it took about 30 minutes to do, if that long.

Even if you don’t make the salad, try the potatoes boiled, then smashed and roasted. They are one of the BEST things you’ll ever eat.