Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette

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Average Rating:

Total Reviews: 7

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  • on March 18, 2012

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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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  • on September 12, 2011

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    Great. I added goat cheese. Exceptional.

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  • on July 28, 2010

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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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  • on March 24, 2009

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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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  • on February 04, 2007

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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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  • on August 10, 2006

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    for sumthing so easy its DELICIOUS!!!

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  • on April 12, 2006

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    Fantastic , quick, light dinner for a Friday night

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