2 tablespoons vegetable oil
1 clove garlic, crushed
2 slices bread, with crusts removed, cubed
3 tablespoons freshly grated parmesan cheese
1 head crisp lettuce, shredded
Handful mâche
1 small bunch radishes, sliced
1 avocado, cubed
4 ears baby corn, sliced
12 ounces to 1 pound salmon, poached, boned, skinned and cubed

Vinaigrette
1 clove garlic
Salt and freshly ground black pepper
2 teaspoons wine vinegar
3 tablespoons olive oil

Heat the oil and gently cook the garlic. Fry the bread cubes, adding more oil if necessary, until brown and crisp. Drain the croutons on paper towels, then mix with 2 tablespoons of the cheese. Assemble all the other ingredients in a large salad bowl.

To make the vinaigrette, crush the garlic with salt, add freshly ground black pepper and stir in the vinegar. Add the oil and whisk. Pour the dressing over the salad and toss gently. Finally, sprinkle on the remaining Parmesan and the croutons. Serve immediately.

SERVES 4