TO DRINK: La Motte Sauvignon Blanc 2009, fullbodied with ripe, fruity flavours.
Leek and salmon salad
Ingredients
- juice of 1 lemon
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) black olives, pitted and halved
- salt and freshly ground black pepper, to taste
- 24 baby leeks, halved
- 45ml (3 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 400g smoked salmon
- 200g mange tout, julienned and blanched
- 250ml (1 cup) fresh flat-leaf parsley leaves
- lemon wedges, to serve
Instructions
1
Mix all the dressing ingredients in a jug and set aside until needed.
2
Preheat the oven to 200°C.
3
Toss the leeks in the oil and season well. Roast in an oven tray until tender, about 20 minutes.
4
Place the salmon on a serving dish and top with the mange tout, leeks, and parsley. Toss through the dressing and serve with lemon and sliced baguette.
