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Lox Breakfast Salad with Dill Vinaigrette

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:
1

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.

2

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.

3

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.

Category

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

1

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.

2

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.

3

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.

Lox Breakfast Salad with Dill Vinaigrette
5/5 (1 Review)