It was a busy one last week, the boss is away and I don’t think I’ve ever actually appreciated how much she does! Seriously – I have spent the whole week with my head in my laptop and although I didn’t leave work until 8pm on Friday I did feel that for once I got everything I wanted to do, done.
So I didn’t do anything hugely taxing on the culinary side of things last week, but I did manage to whip up this tasty ‘little’ salad.
Serves 2
1/2 Lettuce (I use the loose green ones)
6 Plum tomatoes, as good a quality as you can afford
6 New potatoes
2 Fillets of Salmon
8 green beans
3 or 4 hard-boiled eggs
- Fill the kettle and bring it to the boil
- Quarter the potatoes, pop them into a pan, cover with boiling water and boil until they are cooked (a knife should easily go into the centre of them)
- Lay the two salmon fillets in the bottom of a sieve (pic not from this recipe but just to show you what I’m talking about)
- Rip apart the lettuce wash, dab dry and place into the salad bowl
- Slice the tomatoes in half and drop them into the salad bowl
- After about 5 minutes of the potatoes boiling, add the eggs to the boiling water and keep it boiling for another 10 minutes at least or until the potatoes are cooked
- In a small pan quickly blanch the green beans (this is just boiling them for a minute or so then plunge them into very cold water – they will be cooked but will still have their lovely vibrant green colour)
- Pop the beans in the salad bowl as well.
- Drain the potatoes and eggs, but try to keep about an inch of water in the base of the pan
- Place the sieve over the boiling water and put a lid on top and let it steam for about 3 minutes then break it up with your hands and place over the salad
- Peel and quarter the eggs, and add them with the potatoes to the bowl
- Serve! If you want a dressing you can either make your own vinaigrette using olive oil, balsamic vinegar etc or you can do what I did which was to buy a bottle of French Dressing
The method for this recipe seems rather long I’ll admit but I have gone into full step by step detail so please don’t be daunted by the length.
Very Bored Cook 