French Vegetable Salad With Smoked Salmon Serving Size - 9 Prepared By - Marcelo Recipe Rating
			1/2 lb green beans, young, thin, topped and the bunch cut in half 1/2 cup carrots, in julienne strips 1/2 cup cucumber, in julienne strips 3 Tablespoon cider vinegar 1 1/2 Tablespoon caster sugar 2 1/4 Tablespoon mild coarse grain mustard 3/4 cup extra virgin olive oil Salt & freshly ground black pepper 12 ounces lettuce, mixed variety 9 slices smoked salmon (lox) 1/2 cup spring onion, green parts only 9 thin lemon wedges
			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 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 Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the vegetables and the cucumber, and toss lightly Then toss with just enough dressing to coat the leaves lightly Divide among 6 plates. Top the salads with the salmon slices, each slice folded decoratively Sprinkle with the chopped spring onions and grind coarse black pepper over it. Add a lemon wedge to each plate. The leftover dressing can be passed around separately.