French Vegetable Salad With Smoked Salmon
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.
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INGREDIENTS
Nutrition- 1⁄2
- 1⁄2
- 1⁄2
- 2tablespoons cider vinegar
- 1tablespoon caster sugar
- 1 1⁄2tablespoons mild coarse grain mustard
- 1⁄2
- salt & freshly ground black pepper
- 10
- 14
- 1⁄2
- 4
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DIRECTIONS
- 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.
- 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.
- Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
- Then toss with just enough dressing to coat the leaves lightly.
- Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
- Sprinkle with the chopped spring onions and grind over coarse black pepper.
- Add a lemon wedge to each plate. The leftover dressing can be passed around separately.
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