Veneto Salad With Twist (with salmon and barley)

I always have a similar story, I get up and immediately take action because I always have a "terrible" plan :) Most often, Saturday morning starts with coffee with friends, and sometimes we know something to eat for breakfast. After a morning get-together that doesn't last long, I usually stop by the store to do some shopping; and as I buy and put groceries in the cart so does the cooking plan change. Of course, on the way from the store to the house (5 minutes) the plan changes at least 10 more times :) And so, I intended to make a light fine Veneto salad; but what am I going to do now with my dear and overpriced smoked salmon, so I had a bit of pomegranate then which also had to be consumed somehow ... all in all, I am more than satisfied with the result, and I believe that if you decide to make it and try it you will also like the team before it is very susceptible to any changes. Veneto Salad they say in my "shop" magazine comes from the north-eastern part of Italy - Veneto; but to

Preparation steps

Put the potatoes to boil in cold water, after they are cooked, strain, peel and cool and cut them into slices (not very thin). Rub slices of bread with garlic and oil a little and toast under the grill or in a grill pan. Mix oil, juice and lemon zest with honey, add chopped rosemary, salt, pepper and shake well (preferably in a closed jar).
Wash the mixed salad leaves (lettuce; baby spinach, beet leaves, arugula, etc.), dry them a bit and place them on a plate, add sliced potatoes, washed and drained beans and chopped onion and sprinkle with dressing. Serve with toasted bread and enjoy :) Enjoy :)
I added 100 g of smoked salmon torn into pieces and a handful of pomegranate berries to the salad, but it was really great!

Ingredients

1/2 kgpotatoes (delight)
8 snitaciabatta
1 cengarlic
1/2 teaspoonolive oil (extra virgin)
250 grmixed lettuce
420 grwhite beans (canned cannelli)
1 smallpurple onion

Dressing

3-4 tablespoonsolive oil
1/2 cuplemon juice + zest of 1 lemon
1 tbspof white wine vinegar
3 tspdijon mustard
1 tsphoney
salt and pepper (freshly ground)
2 tspof fresh chopped rosemary

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Rosa Cooking