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Left Bank salad
Serves 4 Starters and mains
Ingredients
- 2tbsp vegetable oil bunch red radishes, trimmed and sliced
- 2-3 lightly smoked skinless salmon fillets
- 300g runner beans or stringless green beans, trimmed and cut into 0.75mm diagonal slices
- frisée or other curly-leaf lettuce, pulled apart into bite-sized pieces
- 1 x 400g can cannellini beans, drained and rinsed
- purple amaranth leaves or other micro-leaves
For the sauce vierge
- 6tbsp extra virgin olive oil
- 2 garlic cloves, finely crushed
- 1 x 50-80g can anchovy fillets in olive oil, drained and finely diced
- 3 medium ripe tomatoes, deseeded and diced
- 1tbsp lemon juice
- 3tbsp chopped basil leaves
- 2tbsp chopped flat-leaf parsley
Method
Preheat the oven to 210C/190C F/Gas 6. Heat the vegetable oil in a frying pan over a medium heat, add the salmon and fry for around 2 minutes or until golden. Turn the salmon over, lower the heat a little and cook for a further 2 minutes, then remove to a plate to rest.
Meanwhile, bring a pan of water to the boil, add the sliced beans and cook for 3 minutes. Drain and refresh in cold water, then drain again and set aside.
Separate the frisée or other lettuce out and arrange on a serving platter, then add the radishes, runner or green beans and the cannellini beans.
Flake the salmon into chunks and arrange over the salad.
To make the sauce vierge, put the oil and garlic in a small pan and warm for 20 seconds or so. Take off the heat, add the anchovies and tomatoes and stir for a minute just to warm everything through. Stir in the lemon juice and chopped basil and parsley.
Spoon some of the sauce vierge over the salad, then put the rest in a bowl to serve alongside. Scatter the micro-herbs over the salad and serve.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
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