Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette
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Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette
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20 Minutes
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4 Servings
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20 Minutes
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4 Servings
Ingredients
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8 slices of Oroweat 100% Whole Wheat bread
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8 ounces smoked salmon
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6 hardboiled eggs
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⅓ cup extra virgin olive oil
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¼ cup parsley, chopped
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2 tablespoons capers
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1 lemon, juiced
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4 ounces arugula
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Kosher salt
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Freshly ground black pepper
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Pickled red onion (recipe follows)
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Lemon vinaigrette (recipe follows)
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Pickled Red Onion Ingredients:
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1¼ cups red wine vinegar
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½ cup water
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¼ cup sugar
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1 teaspoon curry powder
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1 teaspoon black peppercorns
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1 teaspoon fennel seeds
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1 teaspoon coriander seeds
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2 small red onions, thinly sliced
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Lemon Vinaigrette Ingredients:
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1 cup extra virgin olive oil
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⅔ cup fresh lemon juice
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2 tablespoons shallots, finely chopped
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2 teaspoons kosher salt
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1 sprig fresh rosemary
Directions
- In a saucepan, combine the vinegar, ½ cup of water, sugar and spices and bring to a boil.
- Remove from the heat, add the onions and stir.
- Set aside to cool, stirring occasionally. Can refrigerate and store extra for up to 3 weeks.
- In a separate small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies.
- Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). The extra will keep well refrigerated for up to 1 week.
- Roughly chop eggs and add to a medium mixing bowl with olive oil, parsley, capers and lemon juice. Mix thoroughly.
- In another separate small bowl, dress arugula with lemon vinaigrette and set aside.
- Spread the egg salad on 4 slices of bread, and top each with 2 ounces smoked salmon, pickled red onion and dressed arugula. Sprinkle with salt and pepper.
- Cap sandwiches with remaining bread slices and serve.
- Enjoy!
