COS SALAD WITH FRESH SALMON AND GOAT CURD

Home late, hungry, need a quick meal to enjoy as you, unwind for the day and have a quite chat over the soft flame of a candle. I have the perfect  recipe!

 

The chat over the soft light of a candle happened to be with one of my grand daughters and Mr 70’s. We had come home late from Lily’s debating club. Tonight’s topic was ” should we give homework the heave ho” ? In primary school, I think definitely as the nights are busy enough. relaxing over dinner with a good conversation and this fabulous salad is much more important than any extra school work. We had a lively discussion about all sorts of things from dwarf Nigerian milking goats who have the sweetest milk to metric and Imperial systems around the world and candle softly flickered.

I quickly put this dinner together with some fresh baguette and seed bread and the tribe was happy. Healthy dinner, healthy family!

Cooks note: mise en place: a French cooking term for having everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.

Cooks note:

1 salad bowl

Ingredients: prepare all ingredients first

4 pieces of salmon about 120gms each

1 tablespoon  each of olive oil and butter

3/4 cup shelled walnuts

2 slices preservative free prosciutto

2 baby cos lettuces, leaves washed and drained

1 avocado, cut in half, peel, remove seed and slice

1 small red Spanish onion, peeled and finely diced

2 tablespoons fresh goat curd

Dressing

1 lemon, juiced

1/4 cup olive oil

pinch salt

cracked black pepper

1 flat teaspoon Dijon mustard

1/2 teaspoon honey

Put all ingredients in a jar, with lid on, shake well.

To make

Heat olive oil and butter in fry pan on medium heat.

Add prosciutto and cook until crisp, remove and set aside.

Gently cook the salmon to your liking. My household all likes crispy skin, so I cook skin side down first.

Grill walnuts quickly to roast, this will take a minute or two. Be careful not to burn them.

Layer the cos lettuce into the salad bowl.

Sprinkle walnuts, prosciutto, and Spanish onion on top. Break up the salmon and arrange on salad.

Spoon goat curd in dollops around the bowl.

Serve with dressing on the side.

Serves: 4

Bon appetite

X 70’s girl

 

 

 

 

 

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