It truly feels like summer is ready to join us. The sun has arrived in Auckland! I had my first breakfast smoothie in many many months today and I just raided the summer clothes to find a light dress to wear (eek bare legs!).
I'm really looking forward to many picnics this summer. Getting out the house and eating outdoors is truly the best way to enjoy the warmer months. Away from phones, tv, chores and everything mundane and everyday. I find kids especially enjoy the celebratory feeling that a picnic always has.
I had the pleasure this past month of writing recipes for my friends Nautilus Estate. To match with their divine Vintage Rose Brut. We decided to embrace the beauty of picnics. As well as the savoury recipe I'm sharing today, I've created a wholesome sweet treat. I'll share that one next week! I wrangled all my props for this shoot from Citta. I just adore that green linen tea towel, don't you?
This salad is loosely inspired by a classic niscoise salad. It’s so full of delicious ingredients it can be all you need to take for a picnic. Perhaps just pair with a fresh loaf of sourdough. Put all the elements together undressed. Drizzle the dressing when you are ready to serve.
The Nautilus Vintage Rose works really beautifully with the smoked salmon and bright summer flavours in the salad. Hope you love it!
Enjoy! Kelly xo
- If I'm eating this salad at home, I'll often roast the potatoes until gorgeous crispy before adding to the salad. I rather like the hot potatoes against the cool, crisp salad.
- Also, if we are eating this at home, I make the eggs slightly softer and add warm to the salad (cooking just before we serve).
- You could replace the salmon with smoked fish or even leftover roast chicken / lamb. It's a great salad to utilise whatever you feel like eating or have on hand.
The Ultimate Picnic Salad
Serves 4 generously
500g baby potatoes
200g green beans – trimmed
4 free-range eggs
1 corn cob
120 grams salad leaves (you can use rocket or mixed greens)
12–15 cherry tomatoes –halved
1 ripe (but firm) avocado – sliced
300g smoked salmon fillets (use hot-smoked not the cold-smoked salmon slices) – broken into large chunks
¼ cup toasted pine nuts
Juice of 1 lemon
1 teaspoon brown sugar
½ teaspoon Dijon mustard
60 mls good extra-virgin olive oil
1 clove garlic – finely diced
Salt and cracked black pepper to season
Combine the dressing ingredients in a jar and shake vigorously until well mixed. Season generously.
Boil the baby potatoes for 15 minutes or until tender. Halve and set aside until ready to use.
Steam or boil the beans and the corn cob until just tender (don’t overcook!). Run under cold water to cool rapidly (this helps the beans retain a lovely bright colour). Run a knife down the length of the cob to remove the kernels.
Boil the eggs for 6 minutes. Run under cold water to cool quickly. Peel and halve.
Place the salad leaves on a platter or large plate. Arrange the potatoes, greens, salmon, eggs and cherry tomatoes and avocado on top. Drizzle with the dressing when you are ready to serve. Garnish with toasted pine nuts. Serve immediately.