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
ripe avocado, diced
golden beet (cooked), diced
red pepper, diced
red onion, chopped fine
scallions, thinly sliced
smoked salmon, thinly sliced
goat cheese, crumbled (I used Vermont Creamery fresh goat cheese)
eggs (preferably organic)
extra virgin olive oil
whole grain Dijon mustard
freshly ground black pepper
In This Recipe
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!