Recipe courtesy of Cooking Channel

Smoked Salmon Bistro Salad

  • Level: Easy
  • Total: 38 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 8 min
  • Yield: 4 servings
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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. 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. 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. 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.