Ingredients
Scale
- 2 medium Yukon Gold potatoes
- 4 large eggs
- 1 head leaf lettuce (chopped and washed)
- Microgreens or sprouts
- 8 ounces smoked salmon (sliced)
- 1 cup chopped jarred pickled beets
- 4 radishes (thinly sliced)
- 1 medium cucumber (thinly sliced)
Lemon-dill dressing:
- 1 bunch fresh dill (roughly chopped)
- 1 lemon (juiced)
- 1/3 cup extra-virgin olive oil
- 1 clove garlic (minced)
Instructions
- First, cook the potatoes. Place in a pot and cover with a couple inches of water. Bring to a boil and cook until potatoes are tender. Drain and let potatoes cool to room temperature, then cut into wedges.
- Place eggs in a pot and cover with a couple inches of water. Bring to a boil, turn off heat and cover. Let eggs sit for 10 minutes in the hot water, then carefully remove to a bowl of ice water. When cool, peel the eggs and cut in half.
- Blend all dressing ingredients together in a blender until pureed. Season with salt to taste.
- Place lettuce in a large bowl. Toss with microgreens. Top with smoked salmon, pickled beets, radish, cucumbers, potatoes and eggs. Drizzle with dressing and serve.
- Category: Main