French Vegetable Salad With Smoked Salmon |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A restaurant recipe I imitated at home. Simple, honest, delicious. The quantities are not of great importance - I simply keep to the Zaar format. If you don't feel like cutting the veggies into julienne strips, do it simpler. Ingredients:
1/2 lb green beans, young, thin, topped and the bunch cut in half |
1/2 cup carrot, in julienne strips |
1/2 cup cucumber, in julienne strips |
2 tablespoons cider vinegar |
1 tablespoon caster sugar |
1 1/2 tablespoons mild coarse grain mustard |
1/2 cup extra virgin olive oil |
salt & freshly ground black pepper |
10 ounces lettuce, mixed variety |
14 ounces sliced salmon, cold-smoked |
1/2 cup spring onion, green parts only |
4 lemon wedges, thin |
Directions:
1. Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry.
2. Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt.
3. Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
4. Then toss with just enough dressing to coat the leaves lightly.
5. Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
6. Sprinkle with the chopped spring onions and grind over coarse black pepper.
7. Add a lemon wedge to each plate. The leftover dressing can be passed around separately.
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