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. ---------------------------------------------------------------------------
Nutrition
Ingredients
