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
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Ingredients
- For the vinaigrette:
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3 tablespoons
wal
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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
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4
soft-boiled eggs, halved
-
8 ounces
smoked salmon, sliced
-
medium cucumber, thinly sliced
-
1
lemon, quartered
Directions
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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.
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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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