Ingredients:
450g smoked salmon – rolled like a roulade and chopped into rounds/rosettes
1 baguette (French bread)- sliced
3 tbsp olive oil
175g mixed salad leaves
2 tbsp pitted black olives
6 plum tomatoes, sliced
2 tbsp capers or caper berries
200g fine beans
1 small tin anchovies, drained
150g new potatoes, sliced
Salt and freshly ground black pepper
3 hard-boiled eggs, sliced
For The Dressing:
8 tbsp extra virgin Olive oil
2 tbsp white wine or cider vinegar
1 tsp Dijon or mixed grain mustard
2 small cloves garlic, peeled and crushed
Bunch fresh chives, finely chopped
Bunch fresh tarragon, finely chopped
Salt and freshly ground black pepper
Method:
- Heat the oven to 200°C.
- Brush the sliced bread with the olive oil and season with salt and black pepper.
- Bake for 10 minutes or until just golden. Serve whole or broken into smaller croutons.
- Cook the potatoes in a pan of boiling water until soft. Drain and roast in the oven for about 20 minutes until golden. Set aside.
- Cook the beans until just al dente. Drain, rinse and set aside.
- To make the dressing whisk together the oil, vinegar, mustard and garlic. Stir in the herbs just before serving.
- Arrange the salad leaves on six plates. Scatter on the beans, anchovies, potatoes, eggs, olives, capers and tomatoes.
- Roll the smoked salmon into small rounds/rosettes and dot on top of each salad.
- Pour over some dressing. Serve scattered with the toasted French bread croutons or slices.
jewishcookery
First published in the JC August 2, 2020
