Servings:
2-4
Ingredients
Salad
- 6-8 ounces cooked salmon
- 1 head bibb lettuce, torn into pieces
- 2 ribs celery, thinly sliced
- 1 cup thinly sliced Persian cucumbers
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh chives
Vinaigrette
- 1 lemon, zested and half juiced (1 tablespoon lemon juice), divided
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers, roughly chopped
- 1 teaspoon white wine vinegar
- salt and freshly ground black pepper
Chef notes
Anyone who knows me knows that I love a big salad! This is great for lunch and a nice way to make a single piece of salmon serve a few people.
Swap options: I use a leftover piece of salmon from the previous night's dinner for this recipe. Alternatively, canned salmon can be used.
Preparation
For the salad:
Flake the salmon with a fork.
In a large bowl, combine the lettuce, celery, cucumber, parsley, chives and salmon.
For the vinaigrette:
In a small bowl, whisk the lemon juice and mustard until emulsified. Add the oil and whisk. Stir in the lemon zest, capers and vinegar, and season with salt and pepper, to taste.
To serve:
Add the vinaigrette to the salad and toss well. Serve immediately.
