Prep time:40 minutes
Cook time:45-50 minutes
Family Size!!
Ingredients:
2 romaine lettuces sliced length wise
1/2 red onion sliced
2-3 hard boiled eggs
1 quart of baby colored tomatoes (some of them halved)
1-2cups of baby cucumbers chopped
1/2c.pitted Kalamata olives/or a party mix of olives
6-8 small potatoes or small fingerlings (some of them halved)
1 1b of smoked salmon per person
1 bunch of asparagus or green beans
Directions:
For my salmon I like to brush with a little Dijon and honey,
add salt &pepper place on a hot grill for for 8 minutes or until internal temperature is 120-125 degrees f. set aside.
The good thing about this salad is it is great with salmon or tuna cold!
wash the potatoes, boil and salt for 15 minutes in a medium saucepan over med-hi heat. When the potatoes are tender, drain and set aside.
for a shortcut: You can also put the eggs in with the potatoes for 10 minutes, then turn of the heat and allow to sit until room temp.(just remove the potatoes when they are finished cooking).
for the asparagus or green beans clean up the ends and drop in boiling salted water for 10 minutes until just tender.
then drop the greens into iced water to stop the cooking process, set aside the greens.
After you wash and dry the lettuce, cut the romaine lettuce lengthwise. take off the bad leaves leave the stem in tact.
brush the lettuce lightly with olive oil, sprinkle salt and pepper .
I like to grill mine on the smoker or barbeque just until it is lightly grilled.
Time to plate it!!
take the lettuce and place on your favorite platter with grill sides up.
place the tomatoes, potatoes, green beans or asparagus on the platter, along with the sliced red onions, olives, eggs halved, cucumbers and don't forget the olives.
place the salmon with the salad, it is ok to break it up if you wish.
drizzle the vinaigrette over top of the salad with some capers and broken up feta!
Recipe below:
Vinaigrette
1 -2 tbsp. of chopped capers reserve 4tbsp.of the caper juice
1/2 juice of fresh lemon
2 tbsp. honey
1/4c.olive oil
1 tsp. Dijon mustard
sprinkling of salt and pepper
1 small garlic clove grated
1 tbsp. finely chopped parsley
pinch of dried chili peppers
Directions:
In a jar add 1 tbsp. capers chopped, caper juice, lemon juice, Dijon mustard, honey, grated garlic, salt, pepper parsley and dried chili peppers.
add olive oil and top the jar with the lid on tight and shake it like your mama taught ya!!
Drizzle over the salad end enjoy!
It was so good I could have eaten it myself!!
Yes this is a family size salad and also great for a crowd pleaser at barbeques and summer gatherings! For for all of those people trying to watch their calories!!
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