I learnt to make to this in England. My English Mummy, Glenys made it for me and I have loved it ever since. Over time I have changed the recipe. Probably because produce is different here than in the UK and I tend to throw a lot of what I have available from my vegetable patch, in all my salads.
This recipe is for 2 people. ( this is a meal, not a side salad serving)
2 cups of loose spinach, 2 cups mixed salad (beetroot leaves/rocket/ice berg), 10 string beans, 1/2 red capsicum chopped lengthways, 1/2 cup flaked almonds, 2 tbsp pine nuts, handful of chopped semi sun dried tomatoes, 1/2 punnet cherry tomatoes, 200 grams smoked trout, 4 free range eggs, 6 kipfler potatoes, 1/2 small red onion, sliced thinly, 1/2 cup kalamata olives, 1/2 cup chopped fresh basil, 1/2 cup chopped fresh Italian parsley
Start by boiling some water in a saucepan and adding the potatoes. Cook them for 15 minutes and check them with a fork to ensure they are cooked. Take the potatoes out of the water and let the cool. Cut eat potato in half.
Now bring more water to the boil and gently place the eggs in once bubbling. I cook my eggs for 7 minutes. This ensures they are still a little soft on the inside. Cook for 9 minutes if you would like hard boiled eggs. This is just a matter of taste. Take the eggs off the stove and rinse with cold water. Leave them to sit.
Using the same saucepan, add 1/2 cup of water and bring to the boil. Place a steamer on top, and add the string beans. Put the lid on and leave for 4 minutes. They need a little crunch left in them. Remove from the pan with tongs and let them cool.
Wash and dry your 'greens' and divide evenly onto two dishes. Do the same with the string beans, chopped semi sundried tomatoes, fresh cherry tomatoes, capsicum, red onion and potatoes. Pull the smoked trout apart and add to the salads. Peel your eggs and cut into quarters. Place one anchovy over each salad.
Now toast your pine nuts and almonds flakes on medium heat in a frypan. Keep them moving with a wooden spoon so they don't burn. Once they start going golden (you can smell it too) take straight off the heat and add to your salads. To finish sprinkle the basil and parsley over with the salad dressing..
1 tbsp Dijon mustard, 1 tsp seeded mustard, juice and rind of 1/2 lemon, salt and pepper to taste, 1/2 cup olive oil, 1 small chilli (seeded) and finely chopped
Mix these ingredients in a jar and shake well before putting over the salad