This is a favorite for a dinner party or a graduation celebration menu. I just love giant salad platters highlighting all the produce of spring. What I especially like about this one is that I can do most of it ahead of time: the salad dressing can be prepared a day ahead and everything else the morning of, except for the fish. Then it’s a matter of sautéing the fish and assembling the salad. Start with pan roasting these salmon fingers on the stove. Add to the platter your favorites like these blanched French green beans, marinated red onions, halved pitted black olives, sliced Persian cucumbers, baby pear tomatoes and Potato Crisps (which are super easy to do and make all the same size with my favorite kitchen tool, this slicer). I always add a surprise, like a few of these homemade sweet potato crisps. Drizzle the entire platter with a homemade lemon chive vinaigrette. Keep it light–remember, a salad is not a swimming pool. It’s easy to make a homemade dressing, and so much better. Niçoise eating, with a twist.