French Vegetable Salad With Smoked Salmon

• 1/2 lb green beans, young, thin, topped and the bunch cut in half
• 1/2 cup carrot, in julienne strips
• 1/2 cup cucumber, in julienne strips
• 2 tablespoons cider vinegar
• 1 tablespoon caster sugar
• 1 1/2 tablespoons mild coarse grain mustard
• 1/2 cup extra virgin olive oil
• salt & freshly ground black pepper
• 10 ounces lettuce, mixed variety
• 14 ounces sliced salmon, cold-smoked
• 1/2 cup spring onion, green parts only
• 4 lemon wedges, thin

1. Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry.
2. Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt.
3. Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly.
4. Then toss with just enough dressing to coat the leaves lightly.
5. Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively.
6. Sprinkle with the chopped spring onions and grind over coarse black pepper.
7. Add a lemon wedge to each plate. The leftover dressing can be passed around separately.

green beans, carrot, cucumber, cider vinegar, caster sugar, coarse grain, extra virgin olive oil, salt, salmon, spring onion, lemon wedges

Taken from www.food.com/recipe/french-vegetable-salad-with-smoked-salmon-185007 (may not work)