Total
15 min
Serves
3-4
INGREDIENTS
- 200 grams sustainable smoked salmon
- 10 baguette crostini broken into small pieces
Salad
- 1 head butter leaf lettuce leaves separated
- 1/2 long English cucumber halved and 1/4" sliced
- 1 apple cored, halved, thinly sliced
- 1 shallot thinly sliced
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh dill
- 1/4 cup fresh basil leaves roughly chopped
Vinaigrette
- 4 tbsp olive oil
- 1 lemon juice
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 clove garlic finely grated
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
METHOD
Vinaigrette
- For the vinaigrette, place all ingredients in a small bowl and whisk to to combine.
Salad
- Place all ingredients except for salmon in a large bowl, pour ⅘ of the vinaigrette over top and toss gently until evenly coated.
- Transfer salad to serving platter, top with smoked salmon and crostini pieces. Pour remaining vinaigrette on top of salmon and serve immediately.
