Piperati Salad with grilled salmon, small potatoes and pickled cucumber
Wild rocket, mustard leaves and green lettuce, our Piperati salad is the ideal salad for dishes like this potato salad with grilled salmon!
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4 People
INGREDIENTS
Ingredients for a great salad
- 1 bag of Piperati salad "From the Vezyroglou Farm"
- 300 gr. fresh salmon
- 300 gr. small potatoes
- 12 pickled cucumbers
- 2 spring onions
- Fresh dill
- Salt and pepper
For the sauce
- 2 tbsp. mustard
- 6 tbsp. lemon juice
- 12 tbsp. sunflower oil
- 1 clove garlic
- 2 anchovies
- 1 white onion, small, finely chopped
- Salt and pepper
METHOD
- Preheat the oven to 180 ° C. Put the salmon in a pan, salt, pepper and bake in the hot oven for about 15 minutes or until well cooked and forming a nice crust. Remove from the oven and allow to come to room temperature. Cut into large pieces
- Prepare the sauce. Put the mustard, lemon juice, sunflower oil, garlic, anchovies in the multi and beat until you have a nice sauce. Add the chopped onion.
- We prepare the potato salad. Boil the potatoes in plenty of well-salted water until soft. Cool them and let them come to room temperature. Add four - five tablespoons of the sauce, cucumbers, salt, pepper and mix.
- We prepare the salad. Wash and dry well the salad and the herbs. Finely chop the onions and dill. Put in a bowl and mix with two - three spoons of the sauce.
- Distribute the potato salad on the plates. Divide the green salad, eggs and salmon. Serve immediately.
Suggestion: Capers also go well with this salad. Try it if you like!
