Smoked Salmon with All the Trimmings and Crushed Cherry Tomato Vinaigrette

1. 1

   Place the eggs in a small saucepot and add enough water to cover.

2. 2

   Set over high heat and bring up to a simmer.

3. 3

   Once the eggs are at a simmer, turn the heat off, cover with a lid, and let sit for 10 minutes.

4. 4

   Drain the eggs of the hot water and then aggressively shake the pan to crack the eggshells.

5. 5

   Run the eggs under cold water until theyve cooled down.

6. 6

   Peel the shells from the eggs.

7. 7

   Set the eggs aside.

8. 8

   While the eggs are cooking, make the crushed cherry tomato dressing.

9. 9

   Add the cherry tomatoes to a bowl along with the sherry vinegar, EVOO, and salt and pepper to taste.

10. 10

    With a fork, crush the cherry tomatoes a little bit.

11. 11

    Reserve the dressing.

12. 12

    Place two slices of salmon on four serving plates.

13. 13

    Dont overlap the salmon; you want it to cover as much of the bottom of the plate as possible.

14. 14

    In a large bowl combine the arugula, watercress, endive, parsley, cucumber, red onion, and capers.

15. 15

    Cut the cooled hard-boiled eggs into quarters and add to the vegetables in the bowl.

16. 16

    Gently toss, trying not to break up the eggs too much.

17. 17

    Place a serving of the salad in the center of the plated salmon.

18. 18

    Mix up the reserved cherry tomato dressing with your fork, then distribute it among the 4 plates.

* Per serving · 4 servings · Values may vary.