Smoked Salmon Salad with Tarragon Vinaigrette

Name: Smoked Salmon Salad with Tarragon Vinaigrette
Ingredients: 3 tbsp olive oil; 2 tbsp white wine vinegar; 3 tsp minced fresh tarragon; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 large bunches watercress, tough stems removed, or 4 cups (115 g) mâche lettuce; 2 cups (60 g) baby arugula; 2 large bunches watercress, tough stems removed, or 4 cups (115 g) mâche lettuce; ½ lb (225 g) hot-smoked salmon or trout, skin and bones removed, flaked with a fork; 1 small crisp-tart apple, such as Honeycrisp, cored and thinly sliced; ½ lb (225 g) hot-smoked salmon or trout, skin and bones removed, flaked with a fork; ½ lb (225 g) hot-smoked salmon or trout, skin and bones removed, flaked with a fork; 2½ tbsp snipped fresh chives

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

This main dish salad is a meal in a bowl or could be featured as part of a big brunch spread. It offers an excellent balance of peppery greens, smoky salmon, sweet-tart apple, and zesty tarragon vinaigrette. Pour a glass of your favorite sparkling wine to complete the meal.

Ingredients

3 tbsp olive oil
2 tbsp white wine vinegar
3 tsp

Fish course
Breakfast
Brunch
Gluten-free
Pescatarian

Method

In a large, wide serving bowl, whisk together the olive oil, vinegar, and tarragon. Season with salt and pepper.

Add the watercress, arugula, apple slices, and salmon and toss to coat with the vinaigrette.

Divide the salad among bowls or plates. Garnish with the chives and serve.