Charlotte apple salad with salmon and chervil vinaigrette
- 2 large potatoes
(300 g)
- Shallot
1
- meat broth
200 ml
- Salad (frisée, lamb’s lettuce and oak leaves)
500 g
- 40 g slice of salmon,
8
- chervil
1 bunch
- Raspberry vinegar
- balsamic vinegar (aceto)
- walnut oil
- milled pepper
- oil
- salt
- Preparation time:25 minutes
- Cooking time:20 minutes
- Wash the potatoes, peel them and cut them into slices. Using a round cookie cutter 5 cm in diameter, cut out slices of potato.
- Peel the shallot, dice it, put it in the broth.
- Meanwhile, sort, wash and spin the lettuces.
- Lightly oil a baking sheet, salt it a little and place the salmon on it. Wash the chervil, set aside a few leaves and finely chop the rest.
- Make a vinaigrette with the vinegar, walnut oil, salt, pepper and chopped chervil. Toss the lettuce leaves briefly in this vinaigrette.
- Remove the cooked potatoes from the broth, drain and macerate them in the vinaigrette.
- Cook the remaining potatoes in the broth, then mash them, dilute with the remaining vinaigrette and adjust the seasoning.
- Put the salmon in the preheated oven for 2 minutes. The salmon should be just warm and should not have lost its color. Meanwhile, arrange the salads on the plates with the potato slices.
- Arrange the salmon in the center of the plates and drizzle with the potato and chervil vinaigrette. Garnish with reserved chervil leaves.
