Tomato and Artichoke Salad with Roasted Herb Bread, Anchovy-Olive Dip, and Salmon Rillettes

The four recipes that make up this salad can all be completed in advance. This isn’t a composed salad but an informal assembly of good things to eat together. Each of the elements can be enjoyed by itself, or in combination with other dishes. Robert Courtine, a French food writer, recently wrote, “There is no new cuisine; there are no inventions, but there is research and the discovery of natural affinities among different foods.” This dish was popular at Lucien Vanel’s restaurant in Toulouse.