So I have been quite absent for a while, being a 14-hour working girl (so much fun), so I unfortunately have no time to cook but I try to sneak something in here and there on the weekends. So warning, here comes an overload of new recipes!
I live in Geneva, Switzerland, and before you can say anything, it gets ridiculously warm in the summer for example this Sunday it will be 36°C which is about 97°F. A big hearty meal isn't always what you want in this weather so this fresh cold salad is great. It's also perfect as a side to a summer barbecue.
Tomato, Salmon & Prawn Salad
Origin: 'The Big Book of Salads' by LoveFood
Yield: 4 Servings
Prep Time: 10 minutes
Ingredients
- 115g / 4oz cherry or baby plum tomatoes
- Handful lettuce leaves
- 4 ripe tomatoes, roughly chopped
- 100g / 3 and 1/2oz of smoked salmon
- 200g / 7 oz of large cooked prawns, thawed if frozen
- Pepper
- 1 tbsp of Dijon mustard
- 2 tsp of caster sugar
- 2 tsp of red wine vinegar
- 2 tbsp of medium olive oil
- few fresh dill sprigs, plus extra to garnish
Directions
- Halve most of the cherry tomatoes
- Place the lettuce leaves around the edge of a bowl and add all the tomatoes and cherry tomatoes
- Using scissors, snip the smoked salmon into strips and scatter over the tomatoes, then add the prawns
- To make the dressing, mix the mustard, sugar, vinegar and oil together in a small bowl, then tear most of the dill sprigs into it
- Mix well and pour over salad
- Toss well to coat the salad with the dressing
- Snip the remaining dill over the top and season to taste with pepper
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