Butter Lettuce Salad With Poached Salmon And Herbs Recipes
BUTTER LETTUCE AND HERB SALAD
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.
Provided by lauralie41
Categories Vegan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
- Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
- While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.
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- In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper.
- Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.
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