Smoked Salmon & Escarole Salad with Meyer Lemon-Garlic Vinaigrette & Crunchy Dukkah
- Juice squeezed from 1/2 Meyer lemon
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp La Tourangelle Garlic Oil
- 1 tbsp La Tourangelle EVOO
- 1 tbsp Dijon mustard
- 7 tbsp pistachios, toasted on a baking sheet
- 1 tbsp black sesame seeds, lightly toasted
- 1 tbsp sesame seeds, lightly toasted
- 2 tsp coriander seeds, toasted
- 2 tsp cumin seeds, toasted
- 1/2 tsp kosher salt
- 12-15 tender escarole leaves including center most part of head, larger leaves chopped into 3-inch pieces
1 can smoked wild salmon
- 1/2 avocado, thinly sliced
For the Dressing:
For the Dukkah:
For the Salad:
- In a pour-spouted dish, whisk together all dressing ingredients until uniform. Taste and adjust seasoning as needed.
- Gently pound pistachios in a mortar and pestle until a you've produced a mix of pistachio crumbs+ small bits of pistachio, 2/3 :1/3 ratio is good. Transfer to a small mixing bowl. Coarsely grind cumin, then the coriander, emptying cumin into pistachio bowl before moving on to coriander to ensure an even grind. Add both types of sesame seeds and salt to the mixture and stir to combine. Mixture keeps for 2 weeks, sealed tightly in a jar.
- Place escarole in a large mixing bowl. Drizzle half the dressing onto the leaves and toss to coat. Arrange escarole onto a platter and scatter flaked smoked salmon. Arrange avocado slices, then drizzle additional dressing onto avocado. Shower the salad with dukkah, leaving a dish with extra at table-side. Serve at once.