Leftover Salade Nicoise

INGREDIENTS

• 2 tablespoons minced shallot
• 1 tablespoon red-wine vinegar
• 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
• Coarse salt and freshly ground pepper
• 1 pound tiny new potatoes, boiled until tender
• 2 tablespoons fresh chopped dill
• 1 1/2 cups fresh or cooked corn kernels (from 2 ears)
• 1 1/2 ounces Parmesan cheese, shaved (about 1/2 cup)
• 1/2 cup firmly packed fresh basil leaves, plus more for serving
• 1 pound tomatoes (about 2 1/2 medium), cut into 1-inch wedges
• 1 large endive (about 6 ounces), cut into thin strips lengthwise
• Leftover , cold or room temperature, flaked into large pieces Cedar-Planked Salmon
• Leftover , cold or room temperature Grilled Herbed Shrimp
• 4 links fresh chorizo or other sausage, halved lengthwise and grilled
• Tender lettuce leaves
• 4 large eggs, hard-boiled, halved, and salted
• Anchovy fillets packed in olive oil, for serving
• Olives, for serving