The traditional combination of smoked salmon, capers and red onion is served here as the main ingredients for an interesting salad instead of being paired with cream cheese and a bagel.
6 Tbsp (90 mL) extra virgin olive oil
3 Tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
salt and freshly ground pepper
6 cups (1.5 L) mixed salad greens
8 oz (250 g) smoked salmon
4 1/2 tsp (22 mL) capers
32 cherry tomatoes
1 small red onion, peeled, thinly sliced
Whisk the oil, vinegar and mustard in a bowl until the dressing is emulsified. Season with salt and freshly ground pepper. Wash the greens and spin or roll dry in a tea towel. Toss with enough of the dressing to coat. Divide among 4 plates. Place equal amounts of the salmon on each plate. Sprinkle more dressing and the capers on top. Finally garnish with cherry tomatoes and red onions.
Makes four servings.