Bring a medium saucepan of water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon

to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins. 

Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes.

Pierce larger round end of eggs with egg prick or safety pin, then place in a saucepan just large enough so that eggs sit in a single layer. Fill pan with tepid water to cover eggs by 1 inch. Add 1 teaspoon fine sea salt. Over high heat, bring water just to a low boil, then remove from heat, transfer pan to a cold burner and cover. Begin timing immediately, 5 minutes for a gently boiled egg.

Transfer the cooked eggs to a bowl of ice water to stop cooking; let cool completely. On a work surface, gently tap boiled eggs all over to crack. Peel under cold running water.

In a large bowl, whisk together oil, lemon juice, 1/4 teaspoon fine sea salt and thyme. Add greens and toss to coat leaves with dressing, then divide salad among serving plates. Sprinkle salads with beans and salami. Cut eggs in half and arrange alongside salads. Crush flakey coarse sea salt over the top. 

Photo by Ellen Silverman

Food styling by Maggie Ruggiero; prop styling by Amy Wilson