Chopped Salad With Preserved Lemon Vinaigrette

1. 1

   Place the eggs in a medium saucepan and add enough cold water to cover by about an inch. Cover the pan and bring to a rolling boil over medium-high heat. Turn off the heat and let the pan stand, covered, for 10 minutes. Drain the eggs and immediately run them under cold water until they're cool enough to handle. Peel and dice the eggs, and set aside.

2. 2

   Bring a large pot of water to a boil. Salt the water, then add the green beans and cook for 2-3 minutes, or until crisp-tender. Drain and rinse thoroughly under cold water until the beans are cool enough to handle. Pat dry, and set aside.

3. 3

   Whisk together the preserved lemon, vinegar, and black pepper in a small bowl or measuring cup. Set aside for a few minutes to let the flavors meld. (Use this time to prepare the other ingredients.)

4. 4

   When ready to serve, whisk the olive oil into the vinegar mixture in a slow, steady stream, until the vinaigrette is thick and glossy. Toss together the salad greens, parsley, and dill, then divide between serving plates. Top each plate of greens with the beans, egg, bell pepper, olives, cheese, and smoked salmon. Drizzle over the vinaigrette, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.