Wednesday, June 20, 2007
This is a family favorite from the summers of my childhood. Traditionally, it is served with tuna, but I like to use salmon (see recipe below). You can add as many items to the salad plate as you like; the following are my favorites:
Green beans: steam and then toss with dressing (below) just before serving.
Cherry tomatoes: halve and then toss with a little olive oil, balsamic vinegar, and fresh thyme.
Potatoes: boil and while still hot, mix with a little white vinegar and dill. Once cool, add a dash of olive oil.
Arrange all your ingredients on a bed of butter lettuce, dressed in a mixture of Dijon mustard, olive oil, lemon juice, finely chopped shallots and fresh herbs (I like to use tarragon, chives, and thyme). Place the fish on top, and serve cold with good bread.