SMOKED SALMON & BEAN SALAD
(Ensalada de Salmón & Judías)
Source: "Paella" by Penelope Casas.
According to Mrs. Casas, this salad is a recent creation of Restaurant EL FARO in Cadiz, Spain. El Faro is one of the regions foremost innovators in cooking & presentation.

3/4 cup Extra Virgin Olive oil
4 tb Sherry or wine vinegar
2 tb minced parsley or chopped cilantro
salt & ground pepper to taste
3 tb minced onion
3 tb chopped red pimentos
1 1/2 cup white beans, drained & rinsed
8 (or to taste) anchovy fillets, coarsely chopped
6 ounces smoked salmon, thinly sliced and cut into 3/4 inch pieces
Mezclum Lettuce

In a bowl, whisk together the oil, vinegar, parsley & salt & pepper to taste. Stir in the onion & pimento. With a rubber spatula, fold in the beans, anchovies & salmon. Allow to sit a few minutes or overnight. Arrange the Mezclum on salad plates, then spoon the bean mixture in the center.