SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE

SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 23

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SMOKED SALMON SALAD
with creme fraiche vinaigrette, roasted
shallots and pumpernickel croutons
Fresh mixed salad greens 8 1/2 cups
Fresh Dill, chopped 1 1/2 tbsp.
Fresh parsley, chopped 1 tsp.
Chives, cut 2" long 8 pieces
FOR THE VINAIGRETTE
Sour Cream 5 tbsp.
Olive Oil 2 tbsp.
Lemon juice 1/2 tsp.
Seasoned rice vinegar 1 tsp.
Beau Monde Seasoning 1/2 tsp.
FINISHING THE SALAD
Whole butter 3 tbsp.
Xtra virgin olive oil 3 tbsp.
Shallots, sliced 3 each
Dry, pumpernickel ciabatta, cubed 5 tbsp.
Garlic clove, crushed 1 clove
Good quality smoked salmon 7 slices,
Capers, non-perils 1/2 tsp.
Goat cheese, fresh 4 tsp.
Sea salt 1/8 tsp.

Steps:

Combine the first 4 ingredients in a large salad bowl. Cover and refrigerate. For the vinaigrette, combine the next five ingredients in a small bowl and whisk together. Cover and refrigerate. Preheat a convection oven to 350 degrees. In a large skillet, heat the butter and 2 tbsp of the olive oil until very hot. Add the shallots, cubed pumpernickel bread and garlic clove. Saute very slowly, shaking often over medium heat for about 5 minutes. When shallots are translucent, discard the garlic and transfer pan to the oven. Cook for 6-7 more minutes until shallots are caramelized and croutons are golden and crispy. Let cool for 6-7 minutes. To serve, Toss the reserved salad mixture with remaining olive oil, croutons, shallots, smoked salmon, capers, goat cheese and sea salt. Drizzle the crème fraiche vinaigrette between the salad greens .Note: Do not mix vinaigrette thoroughly with the greens. Divide among 4 salad plates.