Smoked Salmon Bistro Salad

Name: Smoked Salmon Bistro Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 servings
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)

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Level: Easy
Total: 38 min

Prep: 20 min
Inactive: 10 min
Cook: 8 min

Yield: 4 servings

Level: Easy
Total: 38 min

Prep: 20 min
Inactive: 10 min
Cook: 8 min

Yield: 4 servings

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.