September 2, 2014

SPINACH AND SMOKED SALMON SALAD

This refreshing and colorful salad is topped with a light coating of tasty lemon-dill dressing. It makes an excellent lunch or light dinner and should be made with top-quality ingredients. The mingled flavors bring to mind images of sidewalk cafes and cozy bistros. Serve it with a glass of pinot noir and you will feel like you are in Paris !






Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped dill
Kosher salt and freshly ground pepper
8 cups of baby spinach 
6 ounces (170 grams) of thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
1 medium English cucumber, peeled, halved lengthwise, seeded and thinly sliced
4 radishes, halved and thinly sliced
2 scallions, thinly sliced

Directions

In a large bowl, whisk the olive oil with the lemon juice and dill, season with salt and pepper 
Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well
Transfer the salad to plates and serve 
Serves 4

 My Tips

You can add a teaspoon of Dijon mustard to the dressing
Serve with crusty bread
You can add 8 ounces (250 grams) boiled but firm red potatoes with the skin on and thinly sliced, instead of the cucumber and radishes (about 8-10 potatoes)

Enjoy!
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