This fun, made-up salad pretty quickly established itself as one of my favorite weeknight go-tos. Super easy. Super quick. Super adaptable. Delicious. Refreshing. Perfect for spring.
While I usually like to use slivered raw chard or beet greens and endive as the base for this lighthearted salad, this time around it features the first crop of mesclun from my rooftop garden.
Scandinavian Cobb Salad with Horseradish Vinaigrette
- Greens of choice (slivered chard or beet greens, or a baby lettuce mix with a backbone)
- Smoked salmon (I use TJs smoked salmon pieces, which are super cheap and do the job)
- 1/2 a red onion
- 1/4 of a grapefruit (could also be orange or any other citrus fruit)
- An avocado
- One egg per salad
- Dill springs
- Horseradish vinaigrette (see below)
Prepare your toppings: chop the salmon into bite size pieces, very thinly slice the red onion, segment the grapefruit (please watch this amazing video on how if you don’t know), and cube or slice the avocado.
Poach the eggs (I’m still not very good at this, but the general idea is that you break your room temperature eggs into separate small bowls, gently boil 1-2 inches of water in a nonstick skillet, add 1 tbs vinegar, drop each egg into the water very gently, use a spoon to fold the white in on itself if necessary, turn off the heat, cover, let sit for 4-5 minutes, then remove with a slotted spoon) and while you wait for the eggs to be finished dress the lettuce with your vinaigrette.
Plate your dressed lettuce, add prepared toppings and finish with a poached egg, dill sprig and nice crusty bread.
- 1-2 tbs minced shallot
- 1 tsp honey
- a pinch of sugar
- 1-2 tbs white wine or champagne vinegar
- 1-2 tsp lemon juice
- 1-2 tsp dijon mustard
- 1-3 tbs horseradish
- 1-3 tbs plain yogurt or mayo
- 1 tsp truffle oil (and optionally another 2-3 tsp of walnut oil or extra virgin olive oil)
- salt & pepper
Combine the ingredients, blend or whisk well together, taste, adjust, use 🙂