Frenchvegetablesaladwithsmokedsalmon Recipes

Steps:

• 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.

Steps:

• Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside.
• When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled.

Steps:

• Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Steps:

• To make dressing: combine olive oil, lemon zest, lemon juice, sugar, salt, and pepper sauce in a jar. Allow to sit at room temperature for 30 minutes before using. Shake well before use.
• Spray four 6-ounce cups or ramekins with nonstick spray.
• Equally divide and layer ingredients in each cup in the following order: salmon, green onion, yellow pepper, tomatoes, onion, and cucumber.
• Cover tops with plastic wrap and firmly press mixture into cups with a can slightly smaller than diameter of cup to press ingredients together.
• Turn salads out onto individual plates lined with lettuce leaves or other greens (if desired). Carefully remove cups.
• Sprinkle salads with capers. Drizzle dressing over salads and serve.

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Steps:

• Prepare grill.
• Place potatoes in enough salted water to cover. Bring to boil over high heat. Cook until tender (approx 10-12 mins). Add beans during last 3-4 minutes. Drain. Rinse with cold water to cool. Set aside.
• In bowl, whisk together vinegar, mustard, herbes de Provence, salt and pepper, whisk in oil until combined. Brush skinless side of salmon with 2 Tbs. dressing. Grill over direct heat, skin side up, until just cooked (approx 2-3 mins per side).
• Place greens on serving platter, arrange potatoes, beans, tomatoes, olives and salmon over greens. Drizzle with remaining dressing.
• Quick option:.
• Brush salmon with dressing. Broil salmon 4" from heat source, skin side down for 6 minutes.

Steps:

• Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.
• Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.