Preparation Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: Easy
Serves: 4

Ingredients:

• 80 g Delicius anchovies fillets 
• 200 g  Delicius mackerel fillets in olive oil
• 4 eggs
• 300 g potatoes
• 150 g green beans
• 2 tomatoes
• 1 red onion
• 100 g black olives
• 200 g lettuce leaves
• Green olives or capers, to taste
• Fresh parsley, to taste

Instructions:

1. Prepare the Vegetables:
   Peel the potatoes and cut them into wedges. Place them in a pot with salted cold water and cook until tender, about 10 minutes. Drain and let them cool.
   While the potatoes are cooking, trim the ends off the green beans. Boil them in salted water for about 3-4 minutes, until tender but still crisp. Drain and cool them under cold water.
2. Prepare the Remaining Vegetables:
   Slice the tomatoes and red onion, and finely chop the parsley.
3. Cook the Eggs:
   Place the eggs in a pot of cold water and bring to a boil. Cook for about 6-7 minutes, then drain the eggs and cool them in cold water. Peel and halve the eggs.
4. Assemble the Salad:
   In a large bowl or serving platter, arrange the lettuce leaves as the base. Layer the cooled potatoes, green beans, sliced tomatoes, halved eggs, black olives, red onion, mackerel fillets and anchovies on top. Add green olives and capers if desired. Garnish the salad with a sprinkle of chopped parsley, and dress it with a classic vinaigrette or simply with olive oil, vinegar, and salt.

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Summer Salad