Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find. Ingredients:
3 tablespoons lemon juice |
1 tablespoon rice wine vinegar |
1 tablespoon dijon mustard |
salt and freshly ground black pepper |
1/4 cup drained capers |
1/2 medium red onion, thinly sliced |
1/2 cup extra-virgin olive oil |
8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged) |
6 ounces smoked salmon, torn or cut into bite-size pieces |
Directions:
1. Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
2. Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.
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