Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)

Name: Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 1/2 cup creme fraiche or sour cream; 1 tablespoon lemon juice; 1/4 teaspoon hot paprika; 1 head Boston lettuce, rinsed and dried; 4 thin slices smoked salmon, cut into wide strips

By Patricia Wells

Total Time: 15 minutes
Rating: 3(13)
Comments: Read comments

DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.

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Ingredients

Yield:4 servings

½cup creme fraiche or sour cream
1tablespoon lemon juice
¼teaspoon hot paprika
1head Boston lettuce, rinsed and dried
4thin slices smoked salmon, cut into wide strips

Ingredient Substitution Guide

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Preparation

Prepare Dressing
1. Step 1
  In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
2. Step 2
  Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
3. Step 3
  Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.