Cappon-Magro salad

A day before preparing cappon magro, prepare the green sauce to keep it in the fridge for 24 hours. To do this, chop a garlic clove and mix it with a pinch of coarse salt, a handful of pine nuts, anchovies, and 5 olives in a mortar or blender. Then add chopped parsley. Blend all ingredients together while adding extra virgin oil to achieve a smooth and creamy mixture. Finally, add lemon juice and season with salt and pepper to taste.

Boil the fish in salted boiling water, drain the water, and clean the fish. Then season it with oil, salt, and a little lemon juice and set aside.

Wash and boil the vegetables al dente separately in boiling salted water. Drain the water, cut the vegetables into slices or cubes, and keep them separate, seasoning with oil, salt, and a little vinegar.

Soak the plain crackers in water with a teaspoon of white wine vinegar for 10 minutes. After 10 minutes, gently mash them with a fork and drain the liquid.

Assemble the layers of the salad. The base is galettes soaked in water and vinegar. Arrange the ingredients in order based on your taste, alternating with green sauce. Once the layers are finished, top with green sauce and seafood. Then leave in the refrigerator until ready to serve (at least 12 hours).

Prepare the decoration before serving. Boil 3 eggs hard and cut each into four wedges.

Boil seafood; you can use a frozen mix. Use the largest and most beautiful specimens. Boil 8 shrimp and cool them. Remove the ring from the salad, decorate it with mollusks, shrimp, and capers (the latter to taste), place egg wedges beside it and serve.