Mmmmm! I adore this salad!! It is quick, easy, packed with flavour and best of all, it's a whole lot of my favourites on one plate. It makes the most perfect summer supper, light and vibrant, with lots of protein and a peppery punch. This plate of delicious loveliness needs nothing more than a mustardy dressing and to be served with a fresh baguette.
Ingredients (use quantities to suit)
Baby leafed spinach
Half a red onion finely sliced
4 organic eggs
About a tbsp of capers, washed
Smoked salmon fillet, around 200g
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1-2 tsp dijon mustard
Salt and pepper to taste
I have used a slightly oak smoked salmon fillet but cold pan fried or baked salmon would work a treat too. The ingredients listed are a really flexible base to work from, so adjust to suit. Aside from boiling the eggs there is nothing more to do than assemble as you wish! The only thing I would suggest is to get a bit of everything all over, so no need to toss and have to pick the best bits out. A few turns of the pepper mill adds some extra lift.
I'm really not into complicated dressings, usually olive oil and lemon do the trick, but this little mustard job is divine and can be used to dress just about anything. I prefer using smooth dijon mustard but if you want a bigger kick, a hot mustard works really well too. Put all the ingredients into a small bottle and shake until well combined, it should be thick and glossy.
Oh so scrummy!