Author Notes
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_
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Ingredients
- Salad Fixings
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Boston bib lettuce, 1/2 head
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2-3 handfuls
baby arugula
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1/2
ripe avocado, diced
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1/4 cup
fennel, chopped
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1/2
golden beet (cooked), diced
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1 tablespoon
capers
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1/4
red pepper, diced
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1/4
red onion, chopped fine
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2-3
scallions, thinly sliced
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4 ounces
smoked salmon, thinly sliced
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2-4 tablespoons
goat cheese, crumbled (I used Vermont Creamery fresh goat cheese)
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2
eggs (preferably organic)
- Dressing
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2-3 tablespoons
extra virgin olive oil
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1/2-1 teaspoons
whole grain Dijon mustard
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1/2
lemon, squeezed
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freshly ground black pepper
Directions
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Prepare lettuce and vegetables for the salad and place in salad bowl.
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Top with the sliced smoked salmon and the crumbled goat cheese and toss lightly.
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Mix the salad dressing ingredients, tasting for the proper balance.
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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!
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