Lollo Bianco with Smoked Salmon, Tomatoes, Grapes and Egg

Rinse the lettuce, spin dry and pluck small leaves. Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Cut into quarters. Working over a bowl to catch the juice, with a paring knife, follow the curve of the fruit and remove the peel and white pith from the oranges. Cut in between the membranes to release the fruit. Squeeze the orange shell into the bowl. Rinse, halve and seed the grapes. Rinse and core the tomatoes and cut into wedges. Arrange all the ingredients decoratively on plates and top with the salmon rolls.