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Author Notes: Inspiration from the classic combo of bagels and lox brought about this brunch dish that's light but full of the classic flavors of smoked fish, assertive greens, and soft-cooked eggs. A warm mustard-shalllot vinaigrette tops it all with a punch of flavor. Serve it with toasted bagels, crusty bread or rolls. —Donna
- A large handful of baby spinach and baby arugula, for each serving of salad
- 1 small shallot, finely minced
- 1 1/2 tablespoons white wine or Champagne vinegar
- 1 pinch sugar
- 1 tablespoon Dijon mustard
- 1 pinch Kosher salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons heavy cream
- 2 tablespoons finely chopped fresh dill leaves
- 2 small roasted beets, peeled, quartered, and cut into small wedges
- 4 to 6 ounces hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer)
- 4 eggs
- Toasted bagels, bread, or rolls, to serve alongside the salad
- In a medium bowl, toss together the greens and half the minced shallot. Keep cool while you prep the remainder of the ingredients.
- In a small saucepan combine the vinegar, sugar, mustard, and salt. Whisk in the olive oil and cream to form a smooth emulsified dressing. Add the chopped dill and the remaining minced shallot and check the seasoning. Set aside close to the stove top.
- Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat to a slightly less vigorous boil and cook for 3 minutes. In the meantime set the saucepan of dressing over a low heat and warm gently, whisking from time to time.
- Arrange a quarter of the greens on each of four salad plates. Scatter over a quarter of the beets and a quarter of the flaked salmon. When the eggs are cooked, quickly peel them and set one atop each salad. Drizzle with a generous portion of the warm dressing and serve with the toasted bagels.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe