This healthy and hearty main course salad had ‘the south of France’ written all over it! It involved grilling salmon filets until flaky, along with grilling buttery potatoes rounds; you serve these two lovely and simple ingredients with baby greens (I used watercress) and a helping of French-cooked lentils. This version of lentils is my favorite: it starts with a saute of onion, celery and carrots, then the lentils along with chicken stock and fresh herbs. The lentils are cooked until tender and the whole salad is finished off with a lovely sauce made with two types of mustard and decadent creme fraiche. Need I say more?
(To view this recipe, click on the following link: http://www.finecooking.com/recipes/grilled-potato-salmon-lentil-salad.aspx)
‘Grilled Potato, Salmon & Lentil Salad with Mustard Cream Sauce’