-
Makes
2 dinner salads or 4 side salads
Author Notes
A salad for when I crave lox and bagels. For breakfast, lunch or dinner!! —inpatskitchen
Ingredients
- For the Dill Dressing
-
6 ounces
softened cream cheese
-
1/2 cup
minced fresh dill weed
-
1/2 cup
half and half
-
1/4 teaspoon
salt
- For the Salad and Rye Crumbs
-
2
slices rye bread torn into shaggy pieces the size of small croutons
-
4 tablespoons
extra virgin olive oil, divided (2 and 2)
-
1
head Boston lettuce torn into bite size pieces
-
2
heads Little Gem lettuce torn into bite size pieces
-
1/3
of an English cucumber, thinly sliced
-
4
thin slices of red onion cut into 1-2 inch pieces
-
3
red radishes, thinly sliced
-
2 tablespoons
fresh lemon juice
-
8 ounces
cold smoked salmon cut into 1 -2 inch pieces
-
The previously made dill dressing
Directions
- For the Dill Dressing
-
Combine all ingredients in a mini food processor and process until smooth. Refrigerate until ready to serve.
- For the Salad and Rye Crumbs
-
Preheat your oven to 350F. Lay the rye crumbs on a baking sheet and drizzle with 2 tablespoons of the oil. Toss the crumbs in the oil and then bake for 6 -10 minutes or until crunchy. Set aside.
-
Toss the lettuces, onion, cucumber and radishes together with the remaining 2 tablespoons olive oil and the lemon juice until the greens are thoroughly coated.
-
Add the salmon to the salad and toss a bit again. Plate the salads and top with the rye crumbs. Drizzle each plate with a little dill dressing and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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