In the mood for a salad? How about a Smoked Salmon Endive Salad? Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. Build off of these characteristics’ by using ingredients that enhance and complement the endive. Ameliorate the sweetness with slices of pear and red grape. Add black walnuts to deepen the nuttiness. The bitter edge of the endive is soothed by the tangy brown mustard seed dressing. Add pieces of smoked salmon for complexity. In the end you have a crisp and refreshing salad layered in texture and flavor.
Start with the dressing so it has time to take in all the flavors. In a medium bowl whisk together 1/2 cup mayonnaise, 3 tablespoon half-and-half, 3 tablespoons apple cider vinegar, 2 tablespoons honey, and 1 tablespoon brown mustard seeds. Season with salt and pepper. Place in refrigerator until ready to use. Shake well before pouring. Can be stored for up to 3 days.
Smoked Salmon Endive Salad:
Begin to build the salad by layering the ingredients on top of one another. Start with a layer of thinly sliced Belgian Endive, add a few pieces of chopped arugula, spread pear slices and sliced red grapes over the salad creating a pleasing plate. Layering the salad is an important aspect of any salad, so take a little time in assembling it, but don’t stress over it. As soon as you place the salad down it’s going to get woof up anyhow.
Finally top the salad with some strategically placed smoked salmon pieces.
Grab the dressing from the frig and stir or shake. Drizzle the dressing over the salad.
Garnish with black walnut pieces, a bit of drizzled olive oil and some flaky salt like Cedar Oak Farms Smoked Sea Salt to finish the salad. You now have a beautiful and delicious Smoked Salmon Endive Salad perfect as a first course.
- 1/2 cup mayonnaise
- 3 tablespoons half-and-half
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon brown mustard seeds
- Salt and pepper, to taste
- 3 heads Belgian endive, cored and thinly sliced
- 1 cup arugula lettuce
- 1 Anjou pear, cored and thinly sliced
- 1/2 cup red grapes, thinly sliced
- 12 ounces smoked salmon
- 1/2 cup black walnut pieces
- Olive oil, for drizzling
- Flaky salt, like Cedar Oak Farms Smoked Sea Salt, for garnish
Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.