Heat the oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring, until the onions are golden, 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and transfer the mixture to a large mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil to moisten the rice. Reseason if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.
Yield: 6 to 8 servings