Salad
1 head crisp green lettuce, shredded
1 head lollo rosso lettuce or radicchio, shredded
1 pound salmon, poached, skinned, boned and cubed
12 ounces shrimp, defrosted
3 cups halved button mushrooms
2 tablespoons pine nuts, toasted

Mayonnaise
2 egg yolks
1 tablespoon fresh orange juice
1 tablespoon sunflower oil
1 tablespoon olive oil
grated zest of 1 orange

Mayonnaise
It is not difficult to make mayonnaise, and when it is freshly made it is particularly delicious. Beat the egg yolks and orange juice together. Beat constantly, adding the oil drop-by-drop. Ensure the oil has been incorporated in the egg yolk before adding the next drop. When the mayonnaise starts to thicken and about half the oil has been used, start adding the oil more quickly, teaspoon-by-teaspoon. Season. Dilute, if necessary, with a few more drops of orange juice.

Divide the lettuces between 4 serving glasses or bowls. Mix the salmon, shrimp, mushrooms and mayonnaise together. Divide between the bowls and sprinkle with pine nuts.

SERVES 6