Smoked Salmon Bistro Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 287
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 202
- Sodium
- 687
- Total: 38 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 8 min
Ingredients
4 large eggs
4 oil-packed anchovy fillets
1/2 lemon, juiced (about 1 tablespoon)
1 tablespoon champagne vinegar
Dash Worcestershire sauce
Kosher salt and freshly ground pepper
3 heads frisee, torn into bite-size pieces (about 14 cups)
8 ounces sliced smoked salmon
4 ounces plain bagel chips (about 2 cups)
Directions
- 1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
- 2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
- 3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.