Arrange in the center of the dish a beautiful washed and stripped lettuce mixed with a generous handful of arugula.
On top, harmoniously arrange some green beans still crunchy, 2 cebettes and new finely sliced onions, slices of peeled cucumbers, very fine minced radishes and cucumber flowers.
Then add, cherry and candied tomatoes, a handful of fresh peas, a red pepper peeled and finely trimmed, some black olives, 2 hard-boiled eggs cut washer, small anchovies with salt, beautiful herbs according to your tastes such as marjoram and fennel.
Finally, put the skin of a candied lemon and rounds of fourme d’Ambert.
For seasoning, mix the juice of a lemon with a nice pinch of salt, a few rounds of pepper mill and 6 tablespoons of virgin olive oil.
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