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I really like good smoked salmon. It’s one of those foods that I rarely get tired of, be it on toast with a squeeze of lemon, with a poached egg, with scrambled eggs, in a soufflé, in a sandwich, on a flatbread or pizza. I’m beginning to sound like Sam I Am and his green eggs and ham but there are really very few things that I would not eat smoked salmon with. Adding salmon to salads adds a certain elegance and richness to the dish.
Serves 8 people
¼ cup pistachios — roughly chopped
¼ cup olive oil
1 tablespoon red wine vinegar
Pinch salt black pepper
4 endives — halved and thinly sliced crosswise
1 large fennel — fronds trimmed, quartered and thinly sliced crosswise
1 tablespoon olive — finely sliced
8 oz smoked salmon — cut into thin strips
2 tablespoons dill — finely chopped
¼ cup parsley — finely chopped
1 bunch chives — finely chopped
4 oz mesclun salad greens (optional - the salad made in the video does not have the mesclun in it - this is a nice variation)
1. Place a heavy-bottomed pan over medium heat. Once hot, add the pistachios and dry roast them for 2-3 minutes. Place the pistachios in a large salad bowl and pour in the olive oil and vinegar. Whisk together well. Add a pinch of salt and some black pepper. Place serving utensils over the vinaigrette.
2. Place the remaining ingredients on top of the utensils. When you are ready to serve the salad, toss it gently so that everything is well combined.
Note: If you don’t have smoked salmon, you can substitute cooked salmon filet.
