NORTHWEST SUMMER SALAD WITH SMOKED SALMON

NORTHWEST SUMMER SALAD WITH SMOKED SALMON image

Yield 6 - 8 People as an entree

Number Of Ingredients 22

Citronette:
¾ cup extra virgin olive oil
¼ cup fresh squeezed lemon juice (about three large lemons)
½ tsp. Kosher salt
1 large clove garlic peeled and smashed
Vegetables, fruits, etc:
5 oz. package baby spinach
2 large Belgian endives sliced cross-wise in ¼" strips
½ of a large head of radicchio sliced cross-wise in ¼" ribbons
1 medium-size bunch of flat-leaf parsley - whole leaves snipped from stems
½ English cucumber sliced in 1/8" slices
1 large yellow bell pepper - seeded, cored, and sliced in ¼" strips
1 medium sweet onion - quartered and thinly sliced
1 cup fresh blueberries
1 cup shelled edamame (soy beans)If frozen, thawed.
2 large Hass avocados - peeled and cut in ½" chunks
Kosher salt
8 oz. hot-smoked wild salmon - flaked into chunks
4 oz. crumbled feta (about a cup)
1 cup sliced almonds (toasted optional)
Coarse ground black pepper
1 large lemon cut into six wedges

Steps:

In a glass jar, shake the citronette ingredients. Can be made ahead. Let stand at room temperature until ready to use. In a large mixing bowl, toss the first 7 ingredients with a small amount of the citronette. (Too much will wilt the salad.) Carefully, arrange the tossed ingredients on a large platter. Scatter avocado, blueberries, lemon zest, and edamame on top. Sprinkle well with Kosher salt. Add flaked smoked salmon, crumbled feta, and toasted almonds. Sprinkle liberally with coarse ground black pepper. Put remaining citronette in a small bowl or pitcher. Serve plattered salad with citronette,lemon wedges, and additional Kosher salt and coarse ground black pepper.