Smoked Salmon Salad Recipe
Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil EVOO, divided
- 1/2 teaspoon Kosher sea salt divided
- 4 large eggs 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh dill divided
- 1/2 cup thinly sliced fennel from 1 bulb
- 1 red onion thinly sliced
- 1 peeled carrot shaved into ribbons
- 1 garlic clove finely sliced (optional – recommended for garlic lovers!)
- 5 ounces mixed salad greens
- 12 –15 small croutons or toasted bread cubes
- 8 ounces smoked salmon torn into bite-sized pieces (or use leftover cooked salmon)
- Freshly cracked black peppercorns to taste
- Fresh Parmigiano Reggiano for topping
- Sprigs of fresh mint for garnish
Instructions
- To make the Dressing, Whisk 1/3 cup mayonnaise, 2 tablespoons water, 1 1/2 tablespoons dill, 1/4 teaspoon Kosher sea salt, and 3 tablespoons EVOO.
- Boil the Eggs: Bring a medium pot of water to a boil. Gently lower the eggs and cook for 7 minutes for jammy centers. Transfer to an ice bath and chill for 5 minutes. Peel and quarter the eggs.
- In a large bowl, combine mixed salad greens and fennel. Add the 3 tablespoons of reserved dressing and toss to coat.
- Spread the dressed greens on a large serving platter. Layer on smoked salmon, quartered eggs, red onion slices, carrot ribbons, sliced garlic (if using), croutons, and mint sprigs.
- Drizzle with remaining dressing. Sprinkle with the remaining 1/2 tablespoon of dill and 1/4 teaspoon sea salt. Top with grated Parmigiano Reggiano and freshly cracked black peppercorns (to taste).
- For even more flavor, let the salad rest in the fridge for 10–15 minutes before serving.