Wild Salmon Bistro salad with beets, potato, egg, and mustard vinaigrette. “Inspired by main-course salads found in the bistros of France”, this recipe is from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. I found this CookBook on a list of Ina Garten‘s favorite books in her library. It is no secret I am a HUGE Ina fan, and after reading this book, I see why it is a ‘must have’.
You can find a list of “must have” cookbooks here, that are equally amazing. I picked up this one used from Amazon for less than 5 dollars!
The CookBook is written with a “Market to Table”, seasonal menu theme. It breaks down dinner party menus by what is in season. Brilliant! A huge inspiration for me when I plan my own dinner party menus, and when I cook for my family. It is clean eating at its best.
This is the first recipe I made from this book and I wanted to break it down in a blog post. It took me a little over two hours from start to finish, but was completely worth the wait. Assembling the platter after each part was finished cooking was something like an art project. I had enough to make two full size platters. So I would say this recipe serves 6 good size plates. If you are cooking this for two, I would recommend cutting the recipe in half, unless you don’t mind having left overs for lunch! 😉
Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it’s served at room temperature.“
Ready? Ok, here is the art project….
VIOLA! Isn’t this platter GORGEOUS?