To make the dressing, whisk all the
ingredients together in a bowl with some
seasoning or place them in a screwcap
jar and shake well. Can be made up to
2 days in advance. Cook the potatoes in
plenty of boiling water for 10 mins until
just tender. Drain, cool slightly, then slice.
While the potatoes are cooking, blanch
the green beans in plenty of boiling water
for 4 mins until cooked but still with a
slight crunch, drain, refresh in iced water
to stop them cooking further, then drain
again. Cook the quail’s eggs for 3 mins.
Drain, place under cold water, then peel
and halve. Flake the salmon into large
chunks into a bowl and slice the spring
onions. All these jobs can be done in
advance. Just before serving, halve, peel
and slice the avocados.
This is a layered salad rather than a
tossed salad, so start by scattering the
watercress and chicory over a platter.
Scatter different handfuls at a time of all
the other ingredients (but not the mustard
cress) so that they are evenly distributed.
Drizzle over two-thirds of the dressing,
then strew over the mustard cress. Serve
with the remaining dressing on the side.