• Before you begin, make the Lemon Basil Vinaigrette. You'll have more than you'll need.

For the salad

• Hard boil the eggs. Bring a pot of water to a boil, add the eggs and turn the heat to low. Let them simmer for 15 minutes, and then immediately use a slotted spoon to move them to a bowl of ice water. Once they're cool, peel them and cut them into quarters.
• Cook the salmon. Place a nonstick skillet over high heat with a small amount of oil. Season both sides of the salmon fillet with salt and pepper. Once the pan is very hot, add it, and cook for about a minute. Reduce the heat to low, cover, and let it steam just until it's cooked through, about 5 minutes. Set it aside on a plate to cool.

  Once it's cool enough to handle, break the fillet into small pieces, where it naturally flakes apart.
• Cook the bacon. Line a large plate with a layer of paper towels. Set aside. Add the bacon to the same skillet where you cooked the salmon. Use a paper towel to wipe away any excess oil first. Cook the bacon until it's crispy, then let it drain on the paper towel-lined plate. Set aside.

  Once it's cool enough to handle, chop it into small pieces.
• Combine ingredients. In a large salad bowl, combine all of the ingredients, except the vinaigrette, and sprinkle generously with salt and pepper.

  If you're so inclined, you can compose with rows of each ingredient.
• Assemble. Drizzle the vinaigrette over the salad and gently toss until all of the ingredients are evenly mixed.

  If you've composed the salad, drizzle the vinaigrette on top, and serve extra on the side.