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
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.