Ingredients
- 5 slices bacon, diced
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon chopped garlic
- 1 1/2 cups olive oil
- 6 ounces blue cheese (recommended: Maytag Blue)
- 1/2 cup buttermilk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash hot pepper sauce (recommended: Tabasco)
- 12 ounces fresh spinach, washed and patted dry
- 2/3 cup thinly sliced red onion
- 1 pound House-Smoked Salmon, recipe follows
- 4 hard-boiled eggs, peeled, quartered, and lightly seasoned with salt
Directions
Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
Home-Smoked Salmon:
1 1/2 teaspoons kosher salt
3/4 teaspoons paprika
1/4 teaspoon granulated garlic powder
1/2 teaspoon granulated onion powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound skin-on salmon fillet
In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
Prepare a stovetop smoker according to the manufacturer's directions.
Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.
Yield: 1 pound smoked salmon
















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By kfoodie
Klamath Falls, OR
on September 30, 2007
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We made this just like the recipe except used a leftover grilled salmon chunk, which worked great. This salad is very rich and the bacon makes for a nice texture.
By Chef Angie R.
Albuquerque, NM
on June 27, 2006
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My 4 children weren't thrilled at all and they do like salad, but the adults liked it. I did use tuna instead of the salmon for the kids.
By msdeeds_5138082
Mayport, PA
on May 29, 2006
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I never before wrote a review. Delicious salad,incorporated all the things I love, and my husband never completely cleans his plate. He did.
Read all 7 reviews