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Endive salad, green beans, smoked salmon and mustard vinaigrette - virtual workshop version

A colorful salad with crunchy vegetables, smoked salmon, country bread croutons and Dijon mustard vinaigrette.

Note

The Cortland apple is perfect in salads, its flesh does not brown easily.

Ingredients

Recipe for 2 portions

Salad

1 Unit(s)

Endive

100 Gr

Green beans

1 Unit(s)

Cortland apple

50 Gr

Boston lettuce

Garnish

75 Gr

Smoked salmon

2 Handful(s)

Bread crust

1 Unit(s)

Green onion

Dressing

1 Tsp

Dijon mustard

2 Tsp

Apple cider vinegar

2 Tbsp

Olive oil

Salt and pepper

Things to do before the workshop

Ingredients

Wash the vegetables and the apple.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

2 mixing bowls

Kitchen towels, tablespoons (tasting)

1 large spoon

1 small pot
Preparation to do with the chef

Remove the ends of the green beans, then cook them for 3 minutes in boiling salted water.

Cut the endive leaves into julienne strips and the apple into sticks.

Cut the smoked salmon into thin strips.

Cut the green onion into wedges.

In a bowl, combine all the dressing ingredients with a pinch of salt and a crack of pepper.
Salad

In a bowl, combine the beans, endive and apple in the dressing.

Place the Boston lettuce leaves at the bottom of your presentation plates, then top with the endive salad.

Garnish with the smoked salmon strips, the croutons of bread and the green onion wedges.

The Cortland apple is perfect in salads, its flesh does not brown easily.

Cooking schedule

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experience

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