arugula salad with cold smoked salmon and maple dijon vinaigrette
Peppery arugula gets tossed with fresh herbs, sliced fennel, cucumber ribbons, snow peas, golden berries, and a maple Dijon vinaigrette before being piled high with cold smoked salmon, creamy avocado, goat cheese, capers, and walnuts. It’s fresh, colorful, packed with texture, and just fancy enough to make an ordinary weeknight feel a little less ordinary.
What is the difference between microgreens and sprouts?
Microgreens and sprouts get lumped together all the time but they’re actually different stages of the same plant. Sprouts are harvested just a few days after germination and are eaten whole. Microgreens are allowed to grow a little longer until they develop their first leaves then they’re cut above soil. The extra growing time gives them more developed flavor and they also tend to look more refined on the plate which is why they’re popular in restaurants.
Why shallot is different from regular onion?
Shallots are often described as the middle ground between onions and garlic. They have a sweeter, more delicate flavor than regular onions which is why they’re a favorite in salad dressings and other raw preparations. They still bring plenty of flavor but they’re less likely to overpower anything else in the bowl. Because their size varies so much there’s a lot of room to adjust them to your taste. Use less if you want them quietly supporting the other ingredients, or more if you’re the type of person who gets excited about a good shallot.
The history of vinaigrette
The history of vinaigrette goes back much further than most people realize. Long before bottled dressings existed people were combining oil, vinegar, herbs, and spices to make simple foods more flavorful. Ancient Greeks and Romans used mixtures similar to modern vinaigrettes to season vegetables, grains, and meats while vinegar itself was valued both for its flavor and its ability to preserve food. Centuries later the French refined the technique and gave it the name vinaigrette' derived from the word vinaigre (meaning vinegar). One of the reasons vinegrettes have survived for thousands of years is that they're both simple and adaptable. The core idea. has barely changed but the flavors can be adjusted to match almost any ingredient or cuisine. Mustard became a particularly popular addition because it does more than add flavor: it also helps oil and vinegar stay blended longer creating a smoother dressing. Whether whisked together in a Roman kitchen or shaken in a mason jar before dinner a vinaigrette remains one of the easiest examples of how a few basic ingredients can completely transform a dish.
How to make arugula salad with cold smoked salmon and maple dijon vinaigrette
Prepare the vinaigrette. In a small bowl whisk together 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 2 tbsp maple syrup. Whisk until uniform and set aside.
Prepare the salad. In a large bowl combine arugula, microgreens, chopped cilantro, dill, green onions, fennel, shallots, snow peas, cucumber, golden berries, and mini tomatoes. Drizzle with the dressing and toss to coat.
Plate the salad, then finish with ribbons of cold smoked salmon, goat cheese crumbles, capers, walnuts, and sliced avocado. Garnish with fresh chives and serve immediately.
Tips
Use a mandoline or vegetable peeler to shave the cucumber.
This salad is best eaten immediately after assembling. The fresh herbs and dressed greens lose their texture if left to sit too long.
