Smoked salmon and butter leaf lettuce salad
Total
15 min
Serves
3-4
Chef, Dan Clapson shares his smoked salmon and butter leaf lettuce salad recipe with delicious spring apples and vinaigrette.
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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
Instructions
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.