Le Cordon Bleu Recipes/ Salads

Salmon and Watercress Salad (Cressonière de Saumon Frais en Salade)

Watercress Salad

This salad recipe was demonstrated to us on the first day of Intermediate Cuisine at the Paris Le Cordon Bleu school in 2012. Recently, I’ve been thumbing through my notebook of LCB recipes and I thought this one would be a good ‘starter’ dish for having company over to dinner.

This dish is rich in colour and texture, and the addition of watercress, with its slightly ‘peppery’ taste, makes a good addition to the salad (how many times do we roll are eyes upward saying to ourselves, “Not another boring salad!”)

And the watercress also appears in the vinaigrette dressing itself – you pop a hand full of watercress into a blender along with the oil and wine vinegar, and you’ve got yourself a nice salad dressing that can also be used to decorate the plate with ‘dots’ later on.

When do you eat your salad – before, during or after the main meal?

Before revealing the recipe, I’ve been musing about different cultures and at what point in the meal they decide to eat their salads. Americans eat their salad ‘first thing off the bat’, before the main course. Once, I remember having some Australian friends over for dinner and I served the salad on a separate plate before the main course. One guest waited to eat his salad until the main course was served and he then scraped the salad onto his main dinner plate. He said Aussies normally don’t eat the salad on a separate plate.

The French, on the other hand, tend to eat the salad after the main meal, supposedly as a palate cleanser. Any you, my friends, when do you like to eat you salad?

 Watercress – rich in Vitamins A and CWatercress Pix

 Salmon and Watercress Salad – Cressonnière de Saumon en Salade

 Adapted from the Le Cordon Bleu recipe

Serves 4

 Vinaigrette Dressing

  • 30 ml red wine vinegar
  • 100 ml olive oil
  • 1 tsp Dijon mustard
  • ¼ bunch watercess
  • Salt, pepper

 Salmon Mixture

  • 400 g fresh salmon
  • white wine and lemon
  • 1 hard boiled egg chopped finely
  • 1 spring onion- diced
  • salt and pepper to taste
  • 1 – 2 tbsp vinaigrette dressing (see above)

 Salad Mixture

  • 4 tomatoes, peeled and cut into petals
  • 1 small lettuce
  • ½ bunch watercress
  • Rocket (arugula)
  • 150 g smoked salmon, sliced finely


  • Pre-heat oven to 180 C.
  • Place all ingredients for the vinaigrette into a blender and blend until mixture is smooth.
  • Wrap the pieces of fresh salmon in foil. Drizzle with a little white wine and lemon juice and season with salt and pepper.
  • Bake the salmon for about 10 – 15 minutes, or until the flesh is no longer pink inside. Remove from oven and let cool.
  • Break the salmon up into fine pieces and place in a large bowl. Add the diced spring onion, finely chopped boiled egg, salt and pepper and 1 -2 tbsp. vinaigrette to the mixture.
  • Prepare the tomato petals: bring a small saucepan of water to a boil. Remove the top core of each tomato and cut an ‘X’ on the bottom of each one. Place each one into the boiling water for about 1 minute to loosen the skin. Transfer to a bowl of ice water to cool down.
  • Peel the tomatoes, first cut into quarters then cut these in half, so you have 8 petals for each tomato. Remove all seeds. Marinate the petals in a little vinaigrette and season with salt and pepper.
  • Place the lettuce, rocket and water cress into a large bowl and coat with the vinaigrette dressing.
  • To assemble the salad, first place some rocket pieces on a plate, pointing outwards (like sunrays), then add a small clump of salad mixture in the middle.

 Salmon Salad Final 2

  • Next, place a ring of overlapping tomato petals around the salad clump.

Salmon Salad Final 3

  • Now fill each tomato ring with the salmon mixture and place thin ‘ropes’ of smoked salmon around the fresh salmon.

Salmon Salad Final

  • Add a bit more salad leaves around the outside of the tomato.Garnish with a few watercress pieces on top of the salmon and small edible flowers (optional). Decorate the plate with small dots of the vinaigrette dressing.



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  • Reply
    Joanne T Ferguson
    January 5, 2014 at 5:49 pm

    Fran…your photos are STUNNING, true!
    I LOVE watercress and is such a healthy green …love the simple but elegant presentation!
    Cheers! Joanne

  • Reply
    Amy Tong
    January 5, 2014 at 6:27 pm

    I love your refreshing and healthy dish to start the New year on the right track! 🙂 Happy New Year and all the best in 2014!
    Amy Tong recently posted…Dark Chocolate Orange Tartlets and Happy New YearMy Profile

  • Reply
    [email protected] Riffs
    January 6, 2014 at 5:43 am

    When I was a kid, salad was always served along with the main course. Most often, I eat it as a starter. But it depends on the meal! Sometimes I like it between the main course and dessert – it helps sharpen the taste buds. A salad like this I’d always serve as a starter – the richness of the salmon goes well before the main event. Love this! Really nice combo of flavors. Thanks.
    [email protected] Riffs recently posted…Moroccan Chickpea Soup (Harira)My Profile

  • Reply
    January 6, 2014 at 10:36 am

    I usually eat salad before the main dish…and sometimes I like to eat with the main dish…
    This salmon salad looks beautiful, I love how you plate it…
    Have a great week Fran 😀
    Juliana recently posted…Coconut Panna Cotta with Mango SphereMy Profile

  • Reply
    January 6, 2014 at 11:24 am

    What a delicious looking salad, I absolutely love salmon… I think I could eat it for every meal. As for whether I like salad before or after the main, I usually prefer it before.
    GourmetGetaways recently posted…How To Monetise Your Blog – Step 1My Profile

  • Reply
    January 7, 2014 at 11:34 pm

    Ooo this is so pretty!! It definitely looks like a fancy gourmet restaurant meal!
    Joanne recently posted…Smoky Kale and Potato Cakes and Red Kale Salad with Quick-Pickled ApplesMy Profile

  • Reply
    Anneli Faiers
    January 8, 2014 at 8:47 pm

    Brilliant recipe Fran…one that I am stealing for big dinner parties. So pretty and cold so good to have ready to serve. I love the tomato petals. Yes yes yes I say 🙂
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  • Reply
    The Hungry Mum
    January 9, 2014 at 5:33 pm

    This looks so elegant [and delish]. I find getting my hands on watercress quite tricky, more’s the pity.
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  • Reply
    Kumar's Kitchen
    January 10, 2014 at 2:27 am


  • Reply
    January 12, 2014 at 8:10 am

    Wow, what a gorgeous , elegant salad.
    The presentation is stunning, so are the pictures!
    Daniela recently posted…Simply Delicious:Salmon Fillets With Caper-Lemon ButterMy Profile

  • Reply
    Claire @ Simply Sweet Justice
    February 3, 2014 at 1:24 pm

    This looks stunning – as soon as I can find watercress, I’m making this! 🙂
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