This fresh, summery salad is ridiculously quick and easy. Inspired by a love of Japanese food, it’s perfect as a delicate little entree, a light lunch or for all those ‘I-can’t-be-bothered-cooking’ dinners. In fact, I couldn’t even be bothered crushing the cashews on this particular occasion. Reckless or just plain lazy? Who cares! Less chat. More salad tossing.
- 300g smoked sliced salmon
- 2 ruby red grapefruits
- 2 tblsp olive oil
- 1 tsp dijon mustard
- 150g mizuna (a Japanese mustard leaf) or roquette
- 1/3 cup roasted cashews, chopped coarsely
- 1/2 small red onion, sliced thinly (frucmal friends – I left this one off!)
- 3-4 tsp capers
Pop four slices of salmon aside and slice the rest into thick pieces.
Segment the grapefruit over a large bowl and slice along the spine of each to remove any pips and release some of the juice. Add oil, mustard, mizuna or roquette, nuts and salmon slices. Mix gently.
Divide salad among serving plates and top with the remaining salmon. Serves four.
Note…I’ve used a couple of generous handfuls of roquette here as mizuna was nowhere to be found at the time I happened to pop to the shops. It has a similar bold, bitter mustardy character so the two are easily interchangeable.