Restaurants›BCN Taste & Tradition›Smoked Salmon, Stringed Egg Yolk, Boston Lettuce, Endive, Creamy Blue Cheese, Shallots, Dill, And Tarragon Mustard Vinaigrette Recipe

Smoked Salmon, Stringed Egg Yolk, Boston Lettuce, Endive, Creamy Blue Cheese, Shallots, Dill, And Tarragon Mustard Vinaigrette Recipe

Inspired by BCN Taste & Tradition
Time30m
Serves2

Ensalada de salmón ahumado y huevo hilado, lechuga Boston, endivias, queso azul cremoso, escalonias, eneldo y vinagreta mostaza estragón

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Ingredients

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Salad Ingredients

Method

Preparation Steps

1

Prepare the Vinaigrette

In a small bowl, whisk together the tarragon mustard, olive oil, red wine vinegar, salt, and black pepper. Set aside.

2

String the Egg Yolks

Carefully separate the egg yolks from the whites. Using a fork, gently break the yolks and stir until they become a stringy texture. Set aside.

3

Prepare the Salad

Wash and dry the Boston lettuce and endive. Tear the lettuce into bite-sized pieces and slice the endive thinly.

4

Combine Ingredients

In a large salad bowl, combine the Boston lettuce, endive, smoked salmon, shallots (thinly sliced), and fresh dill.

5

Dress the Salad

Drizzle the prepared tarragon mustard vinaigrette over the salad and toss gently to combine.

6

Serve

Plate the salad and top with stringed egg yolk and crumbled creamy blue cheese. Serve immediately.