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Author Notes: About a year ago I ate a delicious salad at Green Street Cafe in Northampton, MA that featured smoked salmon and greens topped with a poached egg. The memory of that salad resurfaced recently when I discovered a package of frozen smoked salmon in my freezer and some miscellaneous vegetables in my refrigerator. Since I love to make salads, I created the following smoked salmon salad which was delightfully fresh (even with thawed out smoked salmon), tasty and nutritious. I didn't measure my ingredients, but I think anyone can use his/her judgement on quantities. The quantities I list below are approximations. Feel free to explore your fridge for other ingredients. I wish I had taken a photo to accompany the recipe, but it was almost all gone before I thought of it. —Leslie_
- Boston bib lettuce, 1/2 head
- 2-3 handfuls baby arugula
- 1/2 ripe avocado, diced
- 1/4 cup fennel, chopped
- 1/2 golden beet (cooked), diced
- 1 tablespoon capers
- 1/4 red pepper, diced
- 1/4 red onion, chopped fine
- 2-3 scallions, thinly sliced
- 4 ounces smoked salmon, thinly sliced
- 2-4 tablespoons goat cheese, crumbled (I used Vermont Creamery fresh goat cheese)
- 2 eggs (preferably organic)
- 2-3 tablespoons extra virgin olive oil
- 1/2-1 teaspoons whole grain Dijon mustard
- 1/2 lemon, squeezed
- freshly ground black pepper
- Prepare lettuce and vegetables for the salad and place in salad bowl.
- Top with the sliced smoked salmon and the crumbled goat cheese and toss lightly.
- Mix the salad dressing ingredients, tasting for the proper balance.
- Poach the eggs and, when they are ready, pour the dressing on the salad, toss again, plate two servings and top each one with a warm poached eggs. YUMMY!
Anything But Watered Down
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Put cake on a pedestal.