SMOKED SALMON SALAD
This healthy, gluten-free salad requires only a handful of ingredients, making it perfect for a quick lunch or an easy weekday meal. It is also elegant enough for a special occasion.
INGREDIENTS
- 3.5 oz. smoked salmon
- Salt and pepper to taste
- 4-5 tbsp creamy caper chive salad dressing
- Half One whole Lemon, serve on the side
- 4 large soft-boiled eggs
- 5 oz. mixed baby greens, butter lettuce, mesclun, or baby romain
INSTRUCTIONS
For boiled jam eggs:
First, bring a medium pot of water to a boil and reduce the heat to low heat. Gently and slowly add the eggs one by one to the water using a slotted spoon.
Then, increase the heat to medium-low and simmer the eggs for about 6 ½ minutes. You should see small bubbles coming from the shell. After about 3 minutes, use a spoon to gently push and move the eggs into the water so that the yolks stay in the center.
Soak eggs in room temperature water and peel them once they are cool to the touch.
For the smoked salmon salad:
First, make a creamy caper dressing.
Then, in a large salad bowl, add the young shoots and the smoked salmon. If the pieces of salmon are too large, use your hand to tear them gently.
Cut the eggs in half and add them to the salad. Drizzle with dressing and season with salt and pepper to taste. Serve with lemon wedges on the side. Enjoy the salad right away or slightly refrigerated.
Happy Cooking Time.
