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Smoked Salmon Salad With A Lemon-Dill Dressing

This smoked salmon salad is topped with a poached egg and a lemon-dill dressing. The runny yolk almost eliminates the need for a dressing, but I like the freshness of the dill and lemon juice with the smoked salmon.
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Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2 salads

Ingredients
  

  • 2 eggs
  • 4 cups baby chard, baby kale, baby spinach, or other greens
  • 4 oz smoked salmon, thinly sliced
  • salt and pepper, to taste

For the Dressing:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1½ tbsp fresh dill, chopped
  • salt and pepper, to taste

Instructions

  • First, prepare the dressing. In a medium bowl, combine the olive oil, fresh lemon juice, and dill with a whisk. Add salt and pepper, to taste. Set aside.
  • Fill a saucepan with a few inches of water and bring to a simmer over high heat. Once at a gentle simmer, lower the heat to keep the water from reaching a rolling boil.
  • Crack one egg into a small glass bowl, then gently lower the egg into the water. Repeat with the second egg, keeping some distance between them. Cook the eggs for about 4 minutes, until the whites are just set. Remove the eggs with a slotted spoon and place on a folded paper towel to drain.
  • Split the salad greens between two serving bowls and top each salad with half of the smoked salmon slices. Add one poached egg to each salad and season with salt and pepper, if desired. Drizzle a little lemon-dill dressing over the salads and serve immediately.
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