See Also: Summer salad Roscoff(recipes)
Summer Salad(recipes)
Adobe Summer Salad(recipes)
Oxtail salad with summer vegetables(recipes)
Summer Salad With Tarragon Dressing(recipes)
Orzo and Summer Squash Salad(recipes)
Herbed Pork Chops with Summer Salad(recipes)
Warm salad of lobster with summer vegetables and herbs and Welsh water vinaigrette(recipes)
Individual summer puddings with summer berries(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)

Summer salad Roscoff (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



200ml/7¼fl oz white wine200m/7¼fl oz water2 tbsp white wine vinegar1 bouquet garni - flatleaf parsley, bay leaf, thyme1 tsp salt450g/1lb boneless salmon filletFor the salad120g/4¼oz green beans, cut into 2cm/1in lengthsFor the dressing4 tbsp mayonnaise 1 tbsp fresh basil, chopped2 anchovy fillets, finely minced2 tbsp poaching liquid, from the fishsalt and freshly ground black pepperTo serve120g/4¼oz mixed salad leaves4 tbsp prepared vinaigrette½ cucumber,peeled, quartered lengthwise and chopped250g/8¾oz salad tomatoes, cut into wedges4 free-range hard boiled eggs, (cooked for 9 minutes), cooled, peeled and quartered12 black olives, stones removed



Method



1. To cook the salmon, pour the wine, water, and wine vinegar into a pan large enough to hold the salmon. Add the bouquet garni and the salt and bring to the boil. 2. Immerse the salmon fillet in the liquid and simmer very gently for two minutes. 3. Remove from the heat, cover, and allow to cool.4. To prepare the salad, cook the green beans in salted boiling water for six minutes, and then drain. Refresh in cold water, and drain again.5. To make the dressing, whisk the mayonnaise, chopped basil, and minced anchovies together in a small bowl. Add the poaching liquid, whisking continually. Season with the salt and freshly ground black pepper.6. To serve, toss the salad leaves with the vinaigrette and place on plates. Remove the salmon from the poaching liquid, and flake carefully on to each plate.7. Drizzle with some of the anchovy and basil dressing.8. Arrange the cucumber, tomatoes, eggs and olives on top of the salad and serve.