Perfectly portable for a picnic or garden supper, this twist on the French classic is a winner
Fish again? Yes but with the idea that it can be stretched to 8 people to serve as a starter and the extra dressing works perfectly as a marinade for steak, London Broil, Skirt Steak or even chicken!
This is an easy-to-make spin on a Salad Nicoise and a great way of spending less as you can stretch a small amount of salmon further. Ideal for Shabbat lunch as all the components can be prepared ahead of time and combined just before serving. Hollowed out rolls make the perfect size for starters or to take to a picnic.
Ingredients to serve 4:
1 x large round loaf or 4 round rolls
1 - 2 dsp olive oil
150g fresh salmon, cooked and flaked
100g cooked French beans
1 bag mixed lettuce leaves or 1 large head of cos lettuce
100g baby plum tomatoes
100g cucumber halved, seeded and sliced
1/2 red onion thinly sliced
50g black olives
Handful of chopped parsley —optional
Dressing:
30ml honey
30ml Dijon mustard
½ tsp fine salt
½ tsp freshly ground pepper
1 large clove garlic crushed
60ml balsamic vinegar
180ml extra virgin olive oil
METHOD:
Heat oven to 180°C. Slice the top off the loaf or rolls and hollow out the inside by removing the middle soft part of the bread, leaving about 2cm remaining.
Brush the inside with the olive oil and bake until crisp and golden. Freeze the rest of the soft bread to grate and use as breadcrumbs. Leave the bread to cool.
Place all the salad dressing ingredients in a large screw-top jar and either whisk or shake to combine. This makes a large quantity that will keep in the fridge for several months and can be tweaked with the addition of some chopped fresh herbs. It also works well as a grill marinade for London Broil or flat-iron steaks
.
Place all the salad ingredients in a large bowl and gently combine with enough dressing to coat lightly.
Spoon the salad into the loaf or bread rolls and garnish with the parsley to serve.
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