Chicory Salad with Smoked Salmon
Yossy Arefi
Recipe information
Yield
Servings
Ingredients
2 tablespoons crème fraiche
2 tablespoons olive oil
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/2 small shallot, thinly sliced
4 cups chicories, such as endive, radicchio or frisée, torn into 2” pieces
4 ounces oz. hot smoked salmon, flaked
1 tablespoon chopped chives
1 teaspoon poppy seeds
Preparation
Step 1
Whisk crème fraiche, olive oil and white wine vinegar in a small bowl; season with salt and pepper and set aside.
Step 2
Toss shallot and chicories together in a large bowl; add dressing and season with salt and pepper. Divide among plates and top with smoked salmon and sprinkle chives and poppy seeds over.
Nutrition Per Serving
Calories (kcal) 140 Fat (g) 10 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 6 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 7 Sodium (mg) 350
