Description
A refreshing and elegant smoked salmon salad featuring soft-boiled jammy eggs, mixed baby greens, and a tangy Dijon mustard dressing. Perfect as a light lunch or appetizer, this salad balances smoky, creamy, and zesty flavors beautifully.
Ingredients
Soft-Boiled Eggs
- 4 large eggs
Salad
- 5 oz mixed baby greens (butter lettuce, mesclun, or baby romaine)
- 3.5 oz smoked salmon
- Salt and pepper, to taste
- Half one whole lemon, cut into wedges (for serving)
Salad Dressing
- 2.5 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 2 tbsp red wine vinegar
- 1 oz shallot, finely minced
- 2 tbsp chopped capers, drained
- 2 tbsp minced chives
- ¼ to ½ tsp coarse sea salt
- ½ cup olive oil
Instructions
- Prepare the soft-boiled jammy eggs: Bring a medium pot of water to a boil, then reduce heat to a low simmer. Carefully add the eggs one by one using a slotted spoon.
- Simmer eggs: Increase heat to medium-low and simmer the eggs for about 6½ minutes, observing small bubbles on the shells. After about 3 minutes, gently move the eggs around with a spoon to keep yolks centered.
- Cool and peel: Transfer eggs to room temperature water to cool. Once cool to touch, peel the eggs carefully.
- Make the salad dressing: In a measuring cup or small bowl, combine Dijon mustard, mayonnaise, red wine vinegar, minced shallots, chopped capers, minced chives, and coarse sea salt. Slowly drizzle in olive oil while whisking continuously to emulsify. Store the dressing in a sealed container in the refrigerator for up to one week.
- Assemble the smoked salmon salad: In a large salad bowl, add mixed baby greens and smoked salmon (torn into smaller pieces if needed). Cut peeled eggs in half and add them to the salad. Drizzle with a few tablespoons of the dressing, season with salt and pepper to taste, and gently toss to combine.
- Serve: Plate the salad and serve immediately or slightly chilled with lemon wedges on the side for squeezing over the salad.
Notes
- For perfectly centered yolks, gently move the eggs during simmering.
- Use fresh eggs for best soft-boiled texture.
- Dressing can be stored in the refrigerator for up to 1 week.
- Alternative method: For soft-boiled eggs, an air fryer can be used if available.
- Serve salad immediately for the freshest taste.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
