Gilde Salad Recipe

Wash and dry mixed salad greens thoroughly; spin or pat dry and refrigerate until ready to assemble.

Slice cucumber thinly lengthwise or into half-moons and place in a bowl; halve cherry tomatoes; thinly slice radishes and red onion. Set aside.

If potatoes are not cooked: place small new potatoes in a pot, cover with cold salted water, bring to a simmer, and cook 12–15 minutes until tender when pierced. Drain, cool slightly, then halve. If already cooked, rewarm gently or use at room temperature.

Hard-cook the eggs: place eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and cover for 9–10 minutes. Transfer to an ice bath, peel, and quarter.

Drain capers and olives; roughly chop toasted walnuts if whole. Flake smoked trout or smoked salmon into bite-sized pieces and keep chilled until assembly.

Whisk dressing

In a small bowl or jar combine Dijon mustard, white wine vinegar, lemon juice, honey, chopped dill, salt and pepper. Whisk or shake until smooth.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) to emulsify. Taste and adjust seasoning with additional salt, pepper or lemon as needed.

In a large salad bowl or on a platter spread the mixed greens as a base. Arrange cucumber, cherry tomatoes, radish slices and red onion evenly over the greens.

Distribute halved new potatoes, quartered eggs, flaked smoked trout (or salmon), olives and capers over the vegetables in an even layer. Scatter chopped walnuts and chopped herbs on top.

Just before serving, drizzle 3–4 tablespoons of the mustard-dill vinaigrette over the salad (reserve remaining dressing for individual portions). Gently toss with two spoons to combine, or leave artfully arranged and serve extra dressing on the side.

Finish with a final crack of black pepper and a small pinch of salt to taste. Serve immediately.