Crispy salad with smoked salmon and egg

Procedure

1. Boil the eggs for around 4 minutes then cool in cold water.
2. Slice the red onion into thin rings.
3. Place the lettuce in a bowl, add the onion rings and pour over a teaspoon of sherry vinegar or balsamic cream and 1 1/2 teaspoons of olive oil.
4. Add the croutons and the salmon. Peel the eggs, cut into two and add to the salad.