Salade méditerranéenne au saumon fumé

Ingrédients

• 4 oz. hot smoked salmon
• 8 oz. green beans (ends trimmed)
• 5 oz. spring mix lettuce
• 1 lb. potatoes
• 1 cup red onion (1/8 inch sliced)
• 1 cup cherry or grape tomatoes
• 1/8-1/4 cup currants
• 2 hard boiled eggs (sliced lengthwise)
• 2 tbsp almonds (sliced)
• olive oil
• salt & pepper (to taste )
• creamy green vinaigrette

Préparation

1. 1

   Preheat oven to 350 degrees. On a baking sheet, spread out the potato slices, drizzle with olive oil and generously sprinkle with salt and pepper. Place in the oven for 20 minutes.

2. 2

   Fill a medium saucepan halfway with water, and on high heat, bring water to a rolling boil. Add salt and green beans; cook for approximately 4 to 6 minutes. Remove green beans from the boiling water, add them to a bowl of the ice water bath, and set.

3. 3

   Break apart salmon fillet until it is flaky.

4. 4

   On a platter, set a bed of lettuce and layer on top the potatoes, green beans, onions, tomatoes, eggs, almonds, currants, and salmon.

5. 5

   Sprinkle with additional salt and pepper.

6. 6

   Drizzle with creamy green vinaigrette and toss when ready to serve.