Lox Breakfast Salad with Dill Vinaigrette

Ingredients:

For the Salad

4 oz Little Leaf Farms Baby Green Leaf Lettuce

4 oz smoked salmon

1 small red onion, cut in half and sliced into thin half moons

1 medium orange, peeled and segmented

3 tbsp capers

Small bunch of fresh dill

2 large eggs

2 tbsp of extra virgin olive oil

Salt and pepper to taste

For the Dressing

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tbsp chopped dill

1 tbsp yogurt

1 tbsp minced garlic

Fresh ground pepper

Sea salt to taste

Directions:

Make Dressing - Whisk all the ingredients until they are well combined. Finish it off with a couple of cracks of fresh pepper and a pinch of salt.

Fry the Eggs - Over medium high heat, warm 2 tbsp of olive oil in a large frying pan. Once the pan is hot, slowly crack the eggs one at a time into the oil. Cook until the whites are set and the yolk is still runny, about 3 minutes. If the edges of the egg start to crisp, even better! Season with salt and pepper.

Assemble - In a large bowl coat the baby green leaf lettuce, capers, and onions with the vinaigrette. Portion into individual serving bowls, and top with smoked salmon, a fried egg and extra dill.

CategorySaladTags#babycrispygreenleaf

Ingredients