Crispy green salad with mackerel

Cut the woody tips of the asparagus tips. Halve the green beans and halve the beans. Cook the asparagus and green beans in separate pans with plenty of boiling water with a little salt al dente, the asparagus 4-6 minutes and the green beans 8-10 minutes. Rinse the green beans and asparagus in a colander with cold water and let them drain well.

Cut the slices of white bread into cubes. In the meantime, heat the olive oil in a frying pan and fry the pieces of bread around golden brown. Let them drain on a piece of kitchen paper. Divide the mackerel fillet into pieces.

Cut the buttocks of the romaine lettuce and loosen the leaves. Divide these salad leaves with rocket and green beans over plates. Put the asparagus and pieces of mackerel on it.

Stir in a bowl of mayonnaise with lemon juice, freshly ground pepper and two tablespoons of water into a sauce and sprinkle over the salad. Sprinkle the croutons and capers over it.