Printable Area
Smoked Salmon Bistro Salad
From Cooking Channel
- Total Time:
- 38 min
- Prep:
- 20 min |
- Inactive Prep:
- 10 min |
- Cook:
- 8 min
- Level:
- Easy
- 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.