Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette

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This recipe was soo yummy yet so elegant. I made it for our St. Patrick's Day get together and it was a huge hit. I will be making it again and again every chance I get. The flavors were gorgeous. I couldn't find the champagne vinegar so I used white wine vinegar. I had to use a bit more than the recipe called for as it didn't have enough acidity. Emeril's recipes have yet to let me down. This is another example of his dynamic skill.

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Great. I added goat cheese. Exceptional.

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Extremely easy dressing that has become our go-to for light eating. I usually double the batch for use over the next couple of days.

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I decided to use this as an appetizer for a party. Rather than pumpernickel cubes, I used a small sliced pumpernickel deli loaf--but the next time I used rye triscuit and I liked it even better. Put a thin slice of hard-boiled egg on the bread, the salmon on top of the egg and topped it with the watercress salad. Didn't make any recipe changes, just construction changes. Really really good! They disappeared really fast!

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The lemon-caper vinaigrette has become a staple. And the combination of flavors is light yet satisfying.

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for sumthing so easy its DELICIOUS!!!

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Fantastic , quick, light dinner for a Friday night