Smoked Salmon Bistro Salad

  • From Cooking Channel
Total Time:
38 min
20 min
Inactive Prep:
10 min
8 min
4 servings


  • 4 large eggs
  • 4 oil-packed anchovy fillets
  • 1/2 lemon, juiced (about 1 tablespoon)
  • 1 tablespoon champagne vinegar
  • Dash Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 3 heads frisee, torn into bite-size pieces (about 14 cups)
  • 8 ounces sliced smoked salmon
  • 4 ounces plain bagel chips (about 2 cups)
      • Directions

        1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.

        2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.

        3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.