A delicious colourful salad to go with any meal.
This salad looks great on a platter rather than in a bowl. First slice some red onion and cover the slices in water to remove some of the pungency and bite. Hard boil a few eggs and cool them in an ice bath. Blanch some green beans and carrot sticks, cooling them in iced water as well. To assemble the salad, tear lettuce into edible-sized pieces and make a first layer on the platter. Scatter the green beans and carrots over the lettuce followed by tomato wedges and the drained sliced onions. Add some Spanish green olives and roasted almonds. Slice the eggs into wedges and place them over the top. Season with salt and freshly ground black pepper. For the dressing combine 4 parts good olive oil with 1 part red wine vinegar and distribute evenly over the salad.
