Name: Smoked Salmon and Cucumber Ribbon Salad with Caraway
Yield: Makes 4 first-course servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons minced shallot; 2 tablespoons fresh lemon juice; 1 teaspoon caraway seeds; 1 English hothouse cucumber; 2 bunches watercress, trimmed; 1 small Granny Smith apple, cored, thinly sliced; 8 ounces sliced smoked salmon

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Photo by Leo Gong

Recipe information

Yield
Makes 4 first-course servings

Ingredients

3 tablespoons olive oil

3 tablespoons minced shallot

2 tablespoons fresh lemon juice

1 teaspoon caraway seeds

1 English hothouse cucumber

2 bunches watercress, trimmed

1 small Granny Smith apple, cored, thinly sliced

8 ounces sliced smoked salmon

Preparation

Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

TagsSalad Smoked Salmon Salmon Fish Seafood Cucumber Vegetable Side Starter Dinner Dairy Free Gluten Free Nut Free Easy Quick No-Cook Bon Appétit

Recipe notes

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