Gravadlax salad recipe | delicious. magazine
This lovely, fresh salad recipe uses cured instead of smoked salmon. It makes a light, herby starter that's ideal for a dinner party.
Ingredients
- 2 courgettes, sliced into ribbons
- with a peeler
- 2 tbsp olive oil
- Finely grated zest and juice of 1 lemon
- 2 tsp grainy mustard
- Pinch of sugar
- 4 tbsp extra-virgin olive oil
- 200g fresh peas, podded
- 4 cooked beetroot, sliced
- 3 little gem lettuces, leaves separated
- 250g https://www.deliciousmagazine.co.uk/recipes/classic-gravadlaxgravadlax, sliced
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