Smoked salmon adds a touch of elegance to any meal, and it makes a nice first course when served alongside or atop fresh baby greens.
To complement the smoky-salty flavor of the salmon, here we've dressed our greens with a tangy vinaigrette based on a combination of Dijon mustard, piquant capers and lots of fresh lemon juice.
|5 tablespoons||extra-virgin olive oil|
|2 tablespoons||fresh lemon juice (preferably Meyer)|
|1 tablespoon||Dijon mustard|
|1 tablespoon||capers (finely minced)|
|Freshly ground black pepper|
|5 ounces||Earthbound Farm Organic Spring Mix or Baby Lettuces|
|3 ounces||thinly sliced smoked salmon (lox)|
|capers (as optional garnish)|
To make the vinaigrette, place the oil, lemon juice, mustard, capers and salt in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season to taste with pepper and more salt or lemon juice as desired. If you’re not using it immediately, the vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before using, and shake it well to re-emulsify.
Place the baby greens in a large bowl and drizzle with about half of the vinaigrette. Toss to coat the leaves, adding more vinaigrette as desired. Divide the greens among 4 plates and arrange some of the salmon slices on each plate. Alternately, you can tear the salmon into pieces and arrange them on top of the greens. Garnish with capers, if using, and serve immediately.