Bookplate Spring Magazine 2016 Bookplate Spring Magazine. | Page 8

IN-THE KITCHEN
GIVE THIS FRESH SALMON NICOISE
SALAD A SPIN FOR A LIGHT AND
EASY SPRING DINNER.
NATALIE SCHULTZ

Salmon Nicoise Salad
• 4 x salmon fillets cooked your favorite way - we poach ours with
pepper, lemon & tarragon
• 24 sugar snap peas blanched & refreshed in icy water so they stay crunchy
• sweet potato cut into wedges, seasoned & roasted. Allow 3 nice
wedges per serve
• olives - pitted kalamata - 6 per serve
• mesculin salad mix - generous handful per serve
• 1 small spanish onion - finely sliced
• 4 poached or boiled eggs
• 12 cherry tomatoes cut in half
• salt and pepper
• snow pea tendrills to garnish
TO ASSEMBLE
Place mesculin, olives, sugar snaps and cherry tomatoes in a bowl &
toss with white wine vinegar then place on serving plate. Try to evenly
distribute the sugar snaps, olives & cherry tomatoes.
Arrange the sweet potato in a wheel around the salad.
Centre the spanish onion & place a salmon fillet on top, overlaying with
a poached egg & a generous drizzle of green goddess dressing. Finally
add freshly cracked pepper & garnish with snow pea sprouts.

Green Goddess Dressing
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3/4 cup plain yogurt
1/4 cup milk
1/2 cup fresh parsley
1/2 cup green onions (white
1/2 cup fresh basil
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt

and green parts)

METHOD
Puree all ingredients together in a blender.

Simple White Wine Dressing
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1/3 cup

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1/4

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white wine
cup freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil

METHOD
In a medium bowl, whisk wine, lemon juice, honey, salt & pepper, while
whisking slowly add the oil, then refrigerate before drizzling over the
salad.

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image Peta Rudd

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