French Vegetable Salad With Smoked Salmon - cooking recipe

Ingredients

1/2 lb green beans, young, thin, topped and the bunch cut in half
1/2 cup carrot, in julienne strips
1/2 cup cucumber, in julienne strips
2 tablespoons cider vinegar
1 tablespoon caster sugar
1 1/2 tablespoons mild coarse grain mustard
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
10 ounces lettuce, mixed variety
14 ounces sliced salmon, cold-smoked
1/2 cup spring onion, green parts only
4 lemon wedges, thin

Preparation

Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry.
Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt.
Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
Then toss with just enough dressing to coat the leaves lightly.
Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
Sprinkle with the chopped spring onions and grind over coarse black pepper.
Add a lemon wedge to each plate. The leftover dressing can be passed around separately.