You may also like
Categories:
potatoes fava beans baby spinach green onions cornichons salmon herb vinaigrette parsley mint leaves fresh basil clove garlic lemon juice mustard olive oil
Viewed: 29 - Published at: 7 years agoIngredients
- 2 lbs potatoes
- 3/4 cup fava beans
- 3 cups baby spinach leaves
- 2 None green onions, thinly sliced
- 2 oz cornichons, sliced
- 7 oz thinly sliced smoked salmon
- None None FOR THE HERB VINAIGRETTE
- 1/4 cup fresh flat-leaf parsley leaves
- 1/8 cup fresh mint leaves
- 1/8 cup fresh basil leaves
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 3/4 cup olive oil
Method
- Boil or steam the potatoes and beans, separately, until just tender. Drain and refresh under cold water. Peel the the potatoes and slice thickly lengthwise. Pop the beans from their skins.
- Meanwhile, for herb vinaigrette, blend or process herbs, garlic, juice and mustard until herbs are chopped finely. While motor is operating, gradually add oil in a thin stream until combined. Season with salt and pepper.
- Combine the hot potatoes and fava beans in a medium bowl with two-thirds of the herb vinaigrette. Toss gently to combine.
- Just before serving, place potato and bean mixture on serving platter. Top with spinach, spring onions and cornichons, then the smoked salmon and remaining dressing.
