Victoria Salad Recipe

By Sébastien Monceaux  

Recipe for Victoria salad of 1 person


  • 35 g of mesclun of young shoots
  • 45 g cooked shrimps
  • 55 g of orange in segment
  • 35 g salmon heart in sashimi
  • 1 ultra fresh organic egg
  • 25 g red and yellow cherry tomatoes
  • Fresh coriander


  • 35 g soy sauce
  • 20 g of lemon vinegar
  • 85 g of grape seed oil
  • 1 g of Espelette pepper
  • 10 g of Dijon mustard



step 1: Preparation of the salad 

  • Poach the shrimp in a salted vegetable stock and set aside in the fridge.
  • Remove the segments from an orange.
  • Cut the cherry tomatoes in half.
  • Cut the salmon heart into thin strips.
  • Poach the ultra-fresh eggs in simmering water for 5 minutes and 15 seconds, peel them after they have cooled and keep them in a cool place.

step 2: The lemon vinaigrette

  • Make the blender sauce by mixing mustard, soy sauce, lemon vinegar with the Espelette chilli pepper.
  • Emulsify it with the grape seed oil.

Assembly and finishing :

  • Place the mesclun in a shallow plate, place the shrimps cut in 2, the cherry tomatoes, and the smoked salmon sashimi.
  • In the center of the plate, place the soft-boiled egg and here and there the orange segments cut in half.
  • Finish with a little Espelette pepper, a few drops of lemon sauce and the coriander pluches.
  • Serve a little vinaigrette on the side so that everyone can season to their own taste.

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