A colorful smoked salmon salad to herald spring! Smoked salmon and delicate lettuces are layered with thinly sliced fennel, radish, and red onion, and tossed with an assertive Dijon and horseradish vinaigrette.
smoked salmon salad
Author: Elizabeth Stark
1/2bulb fennelcored and cut into thin slices
1bunch radishessliced thin
13-inch watermelon radish, sliced thin
1/2red onionsliced thin
1/4cupfresh squeezed lemon juicefrom 2 lemons
1/2head red leaf lettucetorn into bite-sized pieces
1bunch watercressstems trimmed
4ouncessmoked salmontorn into bite-sized pieces
4lemon wedgesfor serving
1tablespoonfinely minced red onion
1tablespoonfresh squeezed lemon juice
1/4teaspoonsea saltplus more to taste
1tablespoongrainy Dijon mustard
4tablespoonsextra virgin olive oil
Prep the vegetables. Place fennel in a medium bowl, and radishes and red onions in small bowls. Toss 2 tablespoon lemon juice and a pinch of sea salt to the fennel, and toss 1 tablespoon lemon juice and a pinch sea salt each to red onions and radishes. Set aside for 15 minutes.
To make the vinaigrette, whisk to combine onion, lemon juice, horseradish, sherry vinegar, and sea salt. Set aside 5 minutes, then whisk mustard and olive oil. Taste and add sea salt as needed.
To assemble salad, toss greens with a drizzle of vinaigrette and spread on a large platter. Drain fennel, radishes, and red onion, and layer with the greens. Tuck smoked salmon all over. Drizzle with several teaspoons dressing. Garnish with lemon wedges and serve immediately
Ingredients can be prepped ahead and tossed together just before serving.