Tuesday, April 13, 2010
Smoked Salmon Layered Salad
I adapted this from a Chopped Salmon Salad in the Sonoma Diet Cookbook. When I went to the grocer in the morning to purchase some of the ingredients I found very thin asparagus so I added them to this dish.
Entree: Smoked Salmon Layered Salad. The lettuce is cut into strips and mixed with the thinly cut scallions and the prepared asparagus. The asparagus was dropped into boiling water for less then a minute.
This mix was arranged on the dish and then layered with thinly sliced (using the mandolin) red onion, and cucumber. The smoked salmon was layered on the top. The black and green olives, diced red bell pepper, cherry tomatoes and capers were mixed with olive oil and white wine vinegar. The vinegar was seasoned with fresh ground pepper. The dressing mixture was poured over the layered salad.
The salad was served with crusty bread. No wine with this one, just good bottled water with lemons.