SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY TOMATO VINAIGRETTE

Smoked Salmon with All the Trimmings and Crushed Cherry Tomato Vinaigrette image

Yield 4 servings

Number Of Ingredients 13

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6 eggs
1/2 pint cherry tomatoes, cut in half
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
8 large slices good-quality smoked salmon
1 bunch arugula, washed and trimmed of thick stems
1 bunch watercress, washed and trimmed of thick stems
1 head Belgian endive, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 English (seedless) cucumber (the one wrapped in plastic), diced
1/2 small red onion, thinly sliced
1 1/2 tablespoons capers, drained

Steps:

Place the eggs in a small saucepot and add enough water to cover. Set over high heat and bring up to a simmer. Once the eggs are at a simmer, turn the heat off, cover with a lid, and let sit for 10 minutes. Drain the eggs of the hot water and then aggressively shake the pan to crack the eggshells. Run the eggs under cold water until they've cooled down. Peel the shells from the eggs. Set the eggs aside.
While the eggs are cooking, make the crushed cherry tomato dressing. Add the cherry tomatoes to a bowl along with the sherry vinegar, EVOO, and salt and pepper to taste. With a fork, crush the cherry tomatoes a little bit. Reserve the dressing.
Place two slices of salmon on four serving plates. Don't overlap the salmon; you want it to cover as much of the bottom of the plate as possible. In a large bowl combine the arugula, watercress, endive, parsley, cucumber, red onion, and capers. Cut the cooled hard-boiled eggs into quarters and add to the vegetables in the bowl. Gently toss, trying not to break up the eggs too much. Place a serving of the salad in the center of the plated salmon. Mix up the reserved cherry tomato dressing with your fork, then distribute it among the 4 plates.