Smoked Salmon and Warm Potato Salad with Walnut Vinaigrette
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
12
tiny new potatoes (about 1 pound), quartered
-
Walnut Vinaigrette (recipe follows)
-
8
ounces
smoked salmon, trout or whitefish
-
2
cups
shredded radicchio
-
1
medium yellow sweet pepper, cut into thin, bite-size strips
-
1/2
10 -
ounce package
purchased torn romaine hearts or 4 cups torn romaine
-
1/2
cup
coarsely chopped walnuts, toasted
Directions
- In a covered saucepan, cook potatoes in boiling salted water for 12 to 15 minutes or till just tender; drain well. Meanwhile, prepare the Walnut Vinaigrette.
- Remove skin and bones from smoked salmon. Coarsely flake; set aside.
- In a large mixing bowl combine drained potatoes and sweet pepper strips. Pour half of the Walnut Vinaigrette over the potato mixture. Toss lightly to coat.
- To serve, arrange romaine on 4 dinner plates. Top with radicchio and potato mixture on top of the romaine. Sprinkle with walnuts. Arrange salmon on top. Drizzle with remaining Walnut Vinaigrette. Serve immediately. Makes 4 main-dish servings.
Walnut Vinaigrette
Ingredients
- 1/2
cup
walnut oil or olive oil
- 1/3
cup
white wine vinegar
- 1
shallot, finely chopped
- 2
tablespoons
water
- 1
tablespoon
sugar
- 1
tablespoon
fresh chives, snipped
- 1
tablespoon
coarse-grain brown mustard
- 1/4
teaspoon
sea salt or salt
- 1/4
teaspoon
bottled hot pepper sauce
Directions
- In a screw-top jar combine walnut oil, white wine vinegar, shallot, water, sugar, chives, brown mustard, sea salt, and hot pepper sauce. Cover and shake well. Serve immediately or cover and store in refrigerator up to 1 week. Shake just before serving. Makes about 1-1/4 cups.
Nutrition Facts
(Smoked Salmon and Warm Potato Salad with Walnut Vinaigrette)
Servings Per Recipe 4, fiber (g) 4, pro. (g) 17, vit. A (IU) 1118, iron (mg) 3, calcium (mg) 71, cal. (kcal) 536, sodium (mg) 622, chol. (mg) 13, Fat, total (g) 40, vit. C (mg) 111, carb. (g) 29