Smoked Salmon Watercress Salad With Red Onion Caper Vinaigrette Food

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE

Steps:

• Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
• Whisk in the olive oil.
• Add the chopped onion and chopped egg and stir just to mix.
• The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
• Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
• When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
• Remove and drain on paper towels.
• The croutons can be made 2 hours ahead of serving time
• cover loosely with foil and leave at room temperature.
• Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
• Season with salt to taste.
• Arrange 1/4 of the watercress on each of four salad plates.
• Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
• Season each salad with some freshly ground black pepper.

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.