To make the harissa: Broil the red pepper on high for about 25 minutes, turning occasionally, until blackened on the outside. Transfer to a bowl, cover with plastic wrap and let cool. This is called sweating, and it allows you to easily peel the skin off the pepper. Peel the pepper and discard its skin and seeds.

Rehydrate the chiles by placing them in a bowl of hot water for 10 minutes.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic and rehydrated chiles for 10 to 12 minutes, until dark and smoky. Now use a blender or a food processor to combine all the harissa ingredients until smooth, adding a little more oil if needed.

Preheat the oven to 425 F. Place salmon on a baking paper lined baking dish and rub with olive oil. Spread harissa thickly on top, reserving the rest for something else. Bake for 10 minutes.

Meanwhile, prepare the rest of the ingredients. Place potatoes in a medium saucepan and add cold water to cover by 1 inch.

Bring to a boil, season with kosher salt and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes.

Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

To make the dressing: Mash the anchovies and mustard in a small bowl to form a coarse paste. Add the minced shallot, garlic and preserved lemon to the bowl; whisk in the white wine vinegar. Slowly whisk in the olive oil. Season vinaigrette with salt and pepper as needed.

Using a fork, flake the harissa salmon into large pieces; halve reserved potatoes crosswise.

Arrange lettuce on a platter; season with salt and pepper. Drizzle with half of dressing.

Top with separate piles of potatoes, haricots verts, tomatoes, the hard boiled eggs, olives and salmon.

Drizzle salad with remaining dressing. Sprinkle with flaky salt and pepper.