1 can cod liver (smoked flavor)
3 boiled potatoes
½ cup frozen green beans
1 cup sunblush tomatoes (in seasoned oil)
½ cup sliced pitted black olives
8 cups torn iceberg lettuces
4 teaspoons extra virgin olive oil
juice of ½ lemon
½ teaspoon sea salt flakes (or pinch table salt)
½ teaspoon sugar
1 cup croutons
4- 6 anchovy fillets (optional
½ cup fresh basil leaves
Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Three minutes in, add the frozen beans.
Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavorsome juices in the bowl.
Drain the cod liver and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
Using the reserved juices left in the tomato mixture's bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.
Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and basil leaves.