1 head lettuce
1/2 cup black olives, chopped finely
1/2 cup green olives stuffed with anchovies, finely chopped
1 cup olive oil
1 tablespoon sherry vinegar
2 (1/4-inch thick) pieces smoked salmon
2 (1/4-inch thick) pieces smoked cod
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mari Ruiz, Hotel Palacio Marques de la Gemera, Osuna, Spain
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