Ingredients:
** For the salad:
cooked potatoes, for 2 persons, cooled off in the fridge, cut into 4
300 gr of green beans, cleaned, tops & ends removed, cooked until tender & drained off, cooled into the fridge ( Can be done a few hours before dinner )
2 heads of Belgian endives (witloof ), cleaned & hard bottom cut out, washed & pad dry on kitchen paper, divided into long wedges
8 spring onions, cleaned & cut into smaller rings
2 packets or home grown garden cress , to serve
2 organic eggs, hard boiled & cooled off in ice water, peeled & sliced with an egg slicer in thinner rounds
about 350 to 400 gr of the best of smoked salmon you can find, in thin slices
Alpro soy baking margarine ( is gluten free )
** For the honey & mustard dressing: ( You will have eneough for a few days later )
1 large empty jam pot with fitting lid
2 heaped tablespoons of gluten free good mustard
2 heaped teaspoons of a good honey
6 tablespoons of cider vinegar
16 tablespoons of a fruity EVOO
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Preparation:
1. 30 minutes before serving, take every ingredient out of the fridge.
Make your dressing. Take the large empty jam pot & place all of the ingredients for the dressing in it. Screw the lid well on. Shake the jam pot up & down until the dressing all is well combined. Taste! It has to taste fab!
2. I fried my spring onions in a hot frying pan with some baking margarine until golden.
3. Plate up your 2 large plates. I begin with bundles of 2 or 3 green beans, placing them apart from each other, all around the platter. Then, I place the belgian endives wedges, besides the green beans & so that the pointed wedges, stick out at the outside of the plate. That looks nicer.
I place the cut up potatoes , 2 or 3 besides each other between the beans & witloof. Divide them evenly all over the 2 plates. I place 1 hard boiled egg, in thin slices, all around the platter, near the middle, I place half of the baked spring onions in the middle of the plates. I lay the thin smoked salmon slices, all around the outside of the plate, lightly over the beans & witloof. The garden cress will be divided nearby the salmon. I also top the baked spring onions with a nice piece of the salmon.
When your plate looks fabulous, just before serving, drizzle the dressing over your salad. Not too much but just enough. You can always add some dressing later on.
Enjoy with some good company & a good glass of a white Sauvignon Blanc.
This salad is nice & lovely on its own but it is also lovely enjoyed with some crusty bread or with some good gluten free crusty bread.
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