INGREDIENTS: (4 servings)
500 g (1,1lb) fresh Salmon
300 g (10 1/2 oz) Green Beans
200 g (7 oz) Cherry Tomatoes
3 hard-boiled Eggs
6 little Potatoes
85 g (3 oz) Black Olives, halved
2-4 tablespoons Capers in vinegar
4-6 Anchovy Fillets in oil
2 tablespoons dried Chives
2 tablespoons dried Parsley
8 tablespoons Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
Clean and wash green beans, steam them and, when they're cold, cut everyone into two or three pieces.
Peel potatoes, steam them and cube.
Boil cherry tomatoes for 30 seconds, cool them and peel.
Steam the salmon, peel it, remove the bones and cut into pieces.
Divide the hard-boiled eggs into slices. Put all these ingredients in a large bowl but remember to put apart some egg slices to garnish your dish at the end.
Add the aromatic herbs and olives.
Prepare the dressing: put the olive oil, vinegar, capers and anchovy pieces in a little bowl and stir vigorously.
Pour it into the salmon salad and stir with delicacy; then season to taste with salt and stir again.
Meanwhile wash some lettuce leaves, pat dry with absorbent kitchen paper and arrange them on a serving plate.
Pour your salmon salad over the lettuce leaves and garnish with the eggs slices put apart.