This was a really quick dish to whip up as we had little time before going out for the afternoon and needed sustenance! It’s also a great way to use up old sourdough. Everything available from Shipley Health Store and aside from the salmon, everything is organic.
- Heat the oven for baking the croutons to 230 degrees Celsius.
- Tear the lettuce into smaller pieces and soak in a bowl of water for freshness. Shred the cabbage and slice the red onion then soak in lemon juice for 15 minutes to soften.
- Prepare a dressing using olive oil, red wine vinegar, salt, pepper and the Dijon mustard. Recommend one third to two thirds red wine vinegar to olive oil. Shake vigorously in a jar to combine.
- Slice the spring onions, deseed and chop the tomatoes.
- For the croutons, take two slices and either cut into roughly equal size cubes about 1cm or tear by hand into roughly the same sizes. The latter gives a slightly more rustic feel. Combine with olive oil in a bowl with salt and black pepper then lightly shake to combine all ingredients and make sure each of the cubs are at least partially covered by the oil. Bake these in the oven for five to ten minutes, checking after five minutes to make sure they are browning but not burning. Leave to cool slightly.
- Drain the salmon and set aside.
- Now it is a case of preparing the layered salad. Drain and add the lettuce to plates, add the cabbage and onion. Then add the tomatoes and spread the salmon out on top. Add the spring onions, give the dressing a final shake then drizzle over the salad. Finally, add the croutons then a little black pepper and serve.