Family Best Time >> Food

Charlotte apple salad with salmon and chervil vinaigrette


Ingredients:4 people
  • 2 large potatoes
    (300 g)
  • Shallot
    1
  • meat broth
    200 ml
  • Salad (frisée, lamb’s lettuce and oak leaves)
    500 g
  • 40 g slice of salmon,
    8
  • chervil
    1 bunch
  • Raspberry vinegar
  • balsamic vinegar (aceto)
  • walnut oil
  • milled pepper
  • oil
  • salt


Preparation:
  • Preparation time:25 minutes
  • Cooking time:20 minutes


  • Wash the potatoes, peel them and cut them into slices. Using a round cookie cutter 5 cm in diameter, cut out slices of potato.
  • Peel the shallot, dice it, put it in the broth.
  • Meanwhile, sort, wash and spin the lettuces.
  • Lightly oil a baking sheet, salt it a little and place the salmon on it. Wash the chervil, set aside a few leaves and finely chop the rest.
  • Make a vinaigrette with the vinegar, walnut oil, salt, pepper and chopped chervil. Toss the lettuce leaves briefly in this vinaigrette.
  • Remove the cooked potatoes from the broth, drain and macerate them in the vinaigrette.
  • Cook the remaining potatoes in the broth, then mash them, dilute with the remaining vinaigrette and adjust the seasoning.
  • Put the salmon in the preheated oven for 2 minutes. The salmon should be just warm and should not have lost its color. Meanwhile, arrange the salads on the plates with the potato slices.
  • Arrange the salmon in the center of the plates and drizzle with the potato and chervil vinaigrette. Garnish with reserved chervil leaves.