Wash some lettuce leaves under a tap.
Grate some carrots.
Grill some fresh salmon fillets on a flaming barbecue grill.
Add the chunks of grilled salmon to the lettuce and carrot in a salad bowl.
Mix vinegar and oil in a small glass bowl with a metal spoon.
Pour the dressing over the salad.
Season the salad with salt and pepper.
Labels: Oxford University Press