Olio d'Oliva E Pomodoro
Susan A Court
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Watercress, Salmon and Pasta Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
- Oscar Wilde

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Friday, November 10, 2006

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Watercress, Salmon and Pasta Salad
Gourmet Archives

1 cup dry white wine
1/2 cup water
6 sprigs parsley
1 bay leaf
6 peppercorns
1 garlic clove
1/2 teaspoon salt
An 8-ounce salmon steak
1/2 pound small carrots
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 large garlic clove, minced
1/2 teaspoon salt, or to taste
1/3 cup olive oil
1/2 pound small pasta shells
1 cup firmly packed watercress leaves
1 cup Italian oil-cured olives, pitted and halved

In a stainless steel or enameled saucepan combine the wine, water, parsley, bay leaf, peppercorns, garlic and salt. Bring liquid to a boil and simmer mixture 10 minutes. Add the salmon and poach it at a bare simmer for 12 minutes or until it just flakes when tested with fork. Transfer salmon with a slotted spatula to a cutting board, remove and discard skin and dark flesh, and let the salmon cool. Flake the salmon, put it in a small bowl and chill it, covered, for 30 minutes.
In a saucepan cook the carrots in 1 cup boiling salted water 10 minutes or until they are tender, drain them in a colander and refresh them under running cold water. Cut carrots diagonally into 1/2-inch slices.
In a large salad bowl combine the lemon juice, mustard, garlic and salt.  Add the olive oil in a stream, beating dressing until it is combined well.
In a kettle cook the pasta in 3 quarts boiling salted water 10 minutes (al dente). Drain, rinse, and drain again. Add to salad bowl the pasta, salmon, carrots, watercress leaves and olives, and combine  well. Chill, covered, 2 hours. Serves 4.

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