Information
Difficulty: **
Serves: 4
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A fresh and light salad perfect for eating alfresco in the Spring and Summer months!
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Cooking Instructions
- take 4 large flat salad bowls and set aside
- clean and boil the potatoes in salted water until tender, drain and allow to cool, slice and set aside
- heat a pan of salted water, cook the green beans until soft, remove and cool in iced water, drain and set aside
- in the same pan cook the eggs for 7 mins, cool and peel and set aside
- cut the vine tomatoes into quarters and set aside
- heat the rapeseed oil in a large non stick frying pan, take the 4 fillets of Loch Fyne fresh salmon and sear gently for 2 mins each side or until cooked through and set aside
- in a large round bottom mixing bowl place the, sliced potatoes, French beans, olives and capers, add the salad leaves and shallot rings, season, add the vinaigrette and mix gently
- taste the base to ensure nicely seasoned
- divide the salad base between the 4 plate, garnish with the tomatoes
- cut the soft boiled eggs in half and place on the plates
- top with the seared Loch Fyne salmon
- garnish with the anchovy fillets
- sprinkle on the chopped parsley and a twist of black pepper
- Serve with warm crusty bread
Chefs Note
You can make a good French vinaigrette or use your favourite salad dressing