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Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette (Emeril Lagasse) Recipe

Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette (Emeril Lagasse) Recipe

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Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp unsalted butter
1 tbsp olive oil
2 cups pumpernickel bread, diced into 1/2-inch cubes
3/4 tsp kosher salt, plus more for seasoning
1/4 tsp freshly cracked white pepper
1 tsp minced shallots
1/4 tsp minced garlic
1/2 tsp dijon mustard
1 1/2 tsp honey
2 tbsp chopped capers with their liquid
2 tbsp freshly squeezed lemon juice
1 tbsp champagne vinegar
1 tsp chopped fresh dill
2 tsp chopped fresh parsley
1/4 tsp freshly cracked black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
12 slices thinly sliced irish smoked salmon (about 8 oz)
1 lb watercress, stemmed, washed and spun dry
1/2 cup thinly sliced red onion
2 hard-cooked eggs, finely chopped

Directions:

Preheat the oven to 350 degrees F.
Heat a 10-inch saute pan over medium-high heat, and add the butter and olive oil to the pan. Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat with the butter and oil. Season with 1/2 teaspoon of salt and the white pepper. Continue to cook and toss the bread until all the butter and oil have been absorbed. Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10 to 12 minutes. Remove the bread from the oven and allow to cool before using.
Make the vinaigrette by combining the shallots, garlic, mustard, honey, capers, lemon juice, champagne vinegar, dill and parsley in a non-reactive mixing bowl. Whisk to combine. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of the black pepper. While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified. Set the vinaigrette aside while you prepare the salad.
On 4 large, chilled entree plates, place three slices of the salmon in a triangular pattern along the edges of the plates. In a large non-reactive bowl, place the watercress and the red onion. Season lightly with salt and fresh cracked black pepper. Toss the salad to mix the watercress and onion, and add about 1/2 cup of the vinaigrette to the salad. Toss lightly to combine. Divide the salad among the 4 plates, and divide the croutons among the plates. Garnish the salad with the chopped eggs and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	806.54 Kcal (3377 kJ)
Calories from fat	447.72 Kcal
		% Daily Value*
Total Fat	49.75g	77%
Cholesterol	108.52mg	36%
Sodium	1951.81mg	81%
Potassium	697.64mg	15%
Total Carbs	63.07g	21%
Sugars	4.47g	18%
Dietary Fiber	9.97g	40%
Protein	29.05g	58%
Vitamin C	53.9mg	90%
Vitamin A	0.1mg	2%
Iron	4mg	22%
Calcium	239.6mg	24%

Amount Per 100 g
Calories	205.08 Kcal (859 kJ)
Calories from fat	113.84 Kcal
		% Daily Value*
Total Fat	12.65g	77%
Cholesterol	27.59mg	36%
Sodium	496.3mg	81%
Potassium	177.39mg	15%
Total Carbs	16.04g	21%
Sugars	1.14g	18%
Dietary Fiber	2.54g	40%
Protein	7.39g	58%
Vitamin C	13.7mg	90%
Iron	1mg	22%
Calcium	60.9mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.