Recipe: Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette

Nov 18, 2012 by     No Comments    Posted under: Recipes, Salad Recipes
Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette

Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette

This tender butter lettuce salad incorporates simple ingredients which somehow transform their union into an elegant dance of health and taste.  Smoked salmon and fresh apple pair surprisingly very well together, especially with a touch of sweet honey and bright zesty lemon dressing.  Try this delicious salad as a weeknight meal for two, or as an artistic starter for a group gathering.

Ingredients for Smoked Salmon and Apple Salad

  • 1 medium head green butter lettuce, chopped into bite-sided pieces
  • 1 medium head red butter lettuce, chopped into bite-sided pieces
  • 1 medium Fuji apple, cored and thinly sliced
  • 2 ounces crumbled feta cheese
  • 5 ounces firm smoked salmon, broken into bite sized pieces
  • 1/3 cup sliced almonds, toasted
  • 1 small lemon, zested and juiced (3 tablespoons of juice, 1 teaspoon zest)
  • 1/2 cup vegetable oil
  • 1/2 teaspoon whole stone ground mustard
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh dill
  • 1/4 teaspoon kosher salt, or to taste
  • cracked black pepper to taste

How to Make Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette

Start by dry toasting the sliced almonds.  To do this, heat a saute pan on high heat.  Once hot, add the sliced almonds and toast for roughly 1 minute, swirling the pan and gently flipping the almonds every 10 seconds or so.  Toast until lightly golden brown, then remove from heat and place in a small dish or cup to cool.

Toast Sliced Almonds in a Dry Pan

Toast Sliced Almonds in a Dry Pan

Toasted Sliced Almonds

Toasted Sliced Almonds

Next, remove butter lettuce leaves from stalk, chopping into bite-sized pieces.  Place in large mixing bowl and set aside.

Red and Green Butter Lettuce

Red and Green Butter Lettuce

Chopped Red and Green Butter Lettuce

Chopped Red and Green Butter Lettuce

Chop the fresh dill and measure 2 teaspoons.  Place in a half pint mason jar.

Two Teaspoons Chopped Dill

Two Teaspoons Chopped Dill

Zest the lemon, placing the zest in the mason jar.  Then cut the lemon in half and juice, removing the seeds as you do.  Place the lemon juice in a small bowl, slice the apple, and toss the apple slices in the juice to prevent them from browning.  Remove the slices, shaking dry, reserving all of the lemon juice.  Place the reserved lemon juice, vegetable oil, mustard, honey, salt and pepper to the chopped dill in the 1/2 pint mason jar.  Secure a lid on the jar, and vigorously shake until all ingredients are well incorporated, stirring and scraping with a spoon as needed.  Vinaigrette will develop a creamy color once blended well.  Season to taste with salt and pepper as needed.  Set aside.

Pouring Honey into Mason Jar

Pouring Honey into Mason Jar

Sweet Lemon Dill Vinaigrette

Sweet Lemon Dill Vinaigrette

Sweet Lemon Dill Vinaigrette in a Mason Jar

Sweet Lemon Dill Vinaigrette in a Mason Jar

Sweet Lemon Dill Vinaigrette

Sweet Lemon Dill Vinaigrette

Add the apples, almonds, feta, and smoked salmon to the lettuce in the mixing bowl.  Pour the lemon dill vinaigrette over the ingredients, then toss gently with your hands until the vinaigrette has coated everything evenly, being careful not to break apart the apple slices or the salmon.

Toss Ingredients to Make Smoked Salmon and Apple Salad

Toss Ingredients to Make Smoked Salmon and Apple Salad

 

Serve this Best Salad of Smoked Salmon and Apples at Your Next Dinner Party

Divide into two large serving bowls or plates, and serve immediately.  Delicious with a rustic crusty bread.  Enjoy!

Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette Close Up

Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette Close Up

 

Recipe by Jothan Yeager, November 2012

 

The Bald Gourmet shares his recipe for Smoked Salmon and Apple Salad with Sweet Lemon Dill Vinaigrette.

 

Recipe: Smoked Salmon and Apple Salad with Lemon Dill Vinaigrette
 
This tender butter lettuce salad incorporates simple ingredients which somehow transform their union into an elegant dance of health and taste. Smoked salmon and fresh apple pair surprisingly very well together, especially with a touch of sweet honey and bright zesty lemon dressing. Try this delicious salad as a weeknight meal for two, or as an artistic starter for a group gathering.
Author:
Recipe type: Main Course, Appetizer

Ingredients
  • 1 medium head green butter lettuce, chopped into bite-sided pieces
  • 1 medium head red butter lettuce, chopped into bite-sided pieces
  • 1 medium Fuji apple, cored and thinly sliced
  • 2 ounces crumbled feta cheese
  • 5 ounces firm smoked salmon, broken into bite sized pieces
  • ⅓ cup sliced almonds, toasted
  • 1 small lemon, zested and juiced (3 tablespoons of juice, 1 teaspoon zest)
  • ½ cup vegetable oil
  • ½ teaspoon whole stone ground mustard
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh dill
  • ¼ teaspoon kosher salt, or to taste
  • cracked black pepper to taste

Instructions
  1. Start by dry toasting the sliced almonds. To do this, heat a saute pan on high heat. Once hot, add the sliced almonds and toast for roughly 1 minute, swirling the pan and gently flipping the almonds every 10 seconds or so. Toast until lightly golden brown, then remove from heat and place in a small dish or cup to cool.
  2. Next, remove butter lettuce leaves from stalk, chopping into bite-sized pieces. Place in large mixing bowl and set aside.
  3. Chop the fresh dill and measure 2 teaspoons. Place in a half pint mason jar.
  4. Zest the lemon, placing the zest in the mason jar.
  5. Cut the lemon in half and juice, removing the seeds as you do. Place the lemon juice in a small bowl, slice the apple, and toss the apple slices in the juice to prevent them from browning. Remove the slices, shaking dry, reserving all of the lemon juice.
  6. Place the reserved lemon juice, vegetable oil, mustard, honey, salt and pepper into the the ½ pint mason jar with chopped dill. Secure a lid on the jar, and vigorously shake until all ingredients are well incorporated, stirring and scraping with a spoon as needed. Vinaigrette will develop a creamy color once blended well. Season to taste with salt and pepper as needed. Set aside.
  7. Add the apples, almonds, feta, and smoked salmon to the lettuce in the mixing bowl.
  8. Pour the lemon dill vinaigrette over the ingredients, then toss gently with your hands until the vinaigrette has coated everything evenly, being careful not to break apart the apple slices or the salmon.
  9. Divide into two large serving bowls or plates, and serve immediately. Delicious with a rustic crusty bread. Enjoy!

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.