For company
Smoked salmon Lyonnaise salad
My new favourite French summer salad — right up there with the niçoise. Silky smoked salmon (already prepared for you, bless it), warm potatoes, frisée, asparagus and homemade garlic croutons under a Dijon dressing. A full meal, no cooking heroics required.
The asparagus is my addition — it sets the whole dish off the way green beans do in a niçoise. And make your own croutons: you control the crunch, and nobody breaks a tooth.
Method
- 01
Make the garlic croutons: heat the oven to 180°C. Toss the baguette cubes with the olive oil, garlic and salt until evenly coated. Spread on a tray and bake 8–12 minutes, shaking once, until golden at the edges. Pull them when they're as crunchy as YOU like — I take mine out while there's still a little give in the middle.
- 02
Simmer the potatoes in salted water until just tender, about 12–15 minutes. Drain and keep warm.
- 03
Blanch the asparagus in the same pot for 2–3 minutes until bright green and just tender, then refresh under cold water and pat dry.
- 04
Whisk the dressing ingredients together until thick and glossy.
- 05
If using eggs, poach them gently for 3 minutes so the yolks stay soft.
- 06
Dress the frisée and warm potatoes lightly. Arrange on a platter with folds of smoked salmon, the asparagus, red onion and croutons. Top with the eggs if using, spoon over more dressing and scatter with chives.
Keep cooking
