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Author Notes: An original recipe Daytona created to be published in an April issue of the Norwegian American Weekly, this is a new favorite recipe of the Seattle-based food writer. With its variety of spring vegetables along with smoked salmon and egg, it's a spring salad with a Nordic touch, and could easily be considered a Norwegian variation on the classic salade nicoise. —Daytona Strong
For the vinaigrette:
- 3 tablespoons wal
- 2 tablespoons champagne vinegar
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- Freshly-ground black pepper
For the salad:
- 1 package (4 ounces) mâche
- 12 spears of pickled asparagus
- 4 soft-boiled eggs, halved
- 8 ounces smoked salmon, sliced
- medium cucumber, thinly sliced
- 1 lemon, quartered
- To make the dressing, whisk walnut oil, champagne vinegar, dill, salt, and a few grinds of black pepper together in a small bowl until emulsified. Toss mâche with the dressing until coated.
- Distribute mâche between four salad plates or shallow bowls, then arrange three asparagus spears, one egg, two ounces of salmon, a quarter of the cucumber slices, and a lemon wedge on each plate. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
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