Easter

Composed Salad of Smoked Salmon, Cucumber, Mâche, Egg, and Asparagus

April 20, 2013
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

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.

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