French Vegetable Salad With Smoked Salmon

Submitted by Zurie

"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."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

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.

Reviews

[Halliy]

this was what i was craving. thank you. i was out of green beans, but opted to add bell pepper. would like to try with avocado instead of olive oil next time.