Name: Hearty Green Salad with Hot-Smoked Salmon
Total time: 1 h
Ingredients: ¼ cup white wine vinegar; 1 tablespoon sugar; 1 ¼ teaspoons table salt , divided; ½ small red onion , sliced thin; 6 ounces asparagus , trimmed and cut into 2-inch lengths; ¼ cup plain Greek yogurt; 2½ tablespoons extra-virgin olive oil , divided; 1 tablespoon capers , rinsed and chopped; ¼ teaspoon pepper; ½ teaspoon Dijon mustard; 1 romaine lettuce heart (6 ounces), torn into bite-size pieces; 2 ounces (2 cups) arugula; ½ English cucumber , quartered lengthwise, seeded, and sliced on bias ¼ inch thick; 6 ounces cherry tomatoes , halved; 4 ounces hot-smoked salmon , skin removed, broken into 1-inch flakes (½ cup); 2 hard-cooked large eggs , peeled and quartered lengthwise; 2 tablespoons fresh dill , chopped

Hearty Green Salad with Hot-Smoked Salmon

By Andrea Geary

Published on June 1, 2021

Time

1 hour

Yield

Serves 2

Hearty Green Salad with Hot-Smoked Salmon

Ingredients

¼ cup white wine vinegar 1 tablespoon sugar 1 ¼ teaspoons table salt, divided½ small red onion, sliced thin6 ounces asparagus, trimmed and cut into 2-inch lengths¼ cup plain Greek yogurt 2½ tablespoons extra-virgin olive oil, divided1 tablespoon capers, rinsed and chopped¼ teaspoon pepper ½ teaspoon Dijon mustard 1 romaine lettuce heart (6 ounces), torn into bite-size pieces2 ounces (2 cups) arugula ½ English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick6 ounces cherry tomatoes, halved4 ounces hot-smoked salmon, skin removed, broken into 1-inch flakes (½ cup)2 hard-cooked large eggs, peeled and quartered lengthwise2 tablespoons fresh dill, chopped

Before You Begin

Fillets of hot-smoked salmon are fully cooked and can usually be found alongside the cold-smoked salmon in your supermarket. You can substitute hot-smoked mackerel or trout for the salmon, if desired. To save time, start the pickled onion before gathering and preparing the other ingredients; the onion can also be refrigerated in the pickling liquid for up to a week. Whole-milk Greek yogurt tastes best here, but 2 percent or 0 percent Greek yogurt will also work. This recipe can easily be doubled.

Instructions

Combine vinegar, sugar, and ¾ teaspoon salt in medium bowl. Microwave until simmering, 1 to 2 minutes. Add onion and stir until coated. Cover and let sit, stirring occasionally, until onion is pink and slightly softened, about 30 minutes. Using slotted spoon, transfer onion to large plate, leaving liquid in bowl.

Combine asparagus, 2 tablespoons water, and ¼ teaspoon salt in second medium bowl. Cover and microwave until crisp-tender, 1½ to 2 minutes. Using slotted spoon, transfer asparagus to plate with onion. Discard water.

In now-empty bowl, whisk together 2 tablespoons pickling liquid, yogurt, 1 tablespoon oil, capers, and pepper. Add mustard, remaining ¼ teaspoon salt, and remaining 1½ tablespoons oil to remaining pickling liquid and whisk to combine.

Combine lettuce and arugula in large bowl. Add mustard mixture and toss to coat. Distribute greens evenly among 2 shallow serving bowls. Sprinkle each salad with onion. Arrange cucumber, tomatoes, and asparagus in piles atop greens. Drizzle half of yogurt dressing over vegetables in each bowl. Top each salad with half of salmon and eggs. Sprinkle with dill and serve.