Smoked Salmon Bistro Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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)
Instructions
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.
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