Salad Plate with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the salad:
- 1 head Frisée salad
- 100 g lamb`s lettuce
- 200 g salmon, smoked
For the dressing:
- 2 tablespoon raspberry vinegar
- Salt and pepper from the mill
- 1 pinch (s) sugar
- 3 ½ tablespoon hazelnut oil
Print Recipe
Pin Recipe Instructions
- Tear apart the Frisèe, cut large leaves and wash. Clean lamb`s lettuce and rinse under running water. Cut the salmon slices into even strips (about 1/2 centimeter wide).
- For the dressing, mix salt, pepper and sugar with vinegar, and finally beat in the oil with a small whisk.
- All salad ingredients can be prepared the day before, when the field salad and frisis salad are cooled with the last dripping water in a tightly sealed salad container and the salmon strips are covered in the refrigerator - as is the dressing, which should be beaten through again before being distributed on the plates.
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