Spanish-Style Summer Salad

An intricate summer salad that combines seafood, ham, fresh vegetables, and olives in an interesting way.

Step 1

Hard-boil the eggs, cut them in half, and remove the yolks. Cut the crusts off the slices of white bread and soak the bread in milk. Slice the olives. Wash and chop the dill and parsley.

Step 2

In a bowl, combine the crumbled yolk, bread crumbs, herbs, and olives. Fill the egg whites with the mixture.

Step 3

Wash and dry the tomatoes. Cut off the tops and scoop out the cores with a spoon.

Step 4

Wash the radishes and peel the carrots. Chop the carrots, radishes, ham, and crab meat, place in a bowl, pour in 2 tablespoons of olive oil, and mix. Season with salt and pepper if needed. Stuff the tomatoes with this mixture.

Step 5

Separate the lettuce leaves, rinse, and dry. Wash and core the peppers. Cut the lettuce leaves and peppers into narrow strips and arrange on a serving platter. Top with tomatoes and deviled egg halves. Drizzle with the remaining olive oil and sprinkle with black pepper.

Step 6

Separate the anchovy into fillets and arrange on top of the salad.

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