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French Vegetable Salad With Smoked Salmon

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“A restaurant recipe I imitated at home. Simple, honest, delicious. The quantities are not of great importance -- I simply keep to the Zaar format. If you don't feel like cutting the veggies into julienne strips, do it simpler.”

Ingredients Nutrition


  1. Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry.
  2. Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt.
  3. Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
  4. Then toss with just enough dressing to coat the leaves lightly.
  5. Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
  6. Sprinkle with the chopped spring onions and grind over coarse black pepper.
  7. Add a lemon wedge to each plate. The leftover dressing can be passed around separately.

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