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Source: Sunday Dinner

Salad of Smoked Salmon, Cucumber, Endive
Topped with pale pink smoked salmon and garnished with feathery dill, this salad is a jumble of color, texture and flavor.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 0 minutes
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3 tablespoons white vinegar, distilled
2 teaspoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
3 smal cucumbers, peeled and cut into 1-inch-thick slices
4 endive, trimmed and cut into 1/2-inch pieces
1 fennel bulb, trimmed, quartered and cut into 2-inch pieces
2 tablespoons fresh dill, finely chopped
6 ounces smoked salmon, cut into bite-sized pieces
6 sprigs dill, for garnish




1. To prepare the vinaigrette, combine the vinegar and lemon juice in a small bowl and whisk well. Slowly add the olive oil, pouring it in a steady stream while whisking constantly to emulsify the vinaigrette. Season with salt and pepper and whisk again.
2. To prepare the salad, combine the cucumbers, endive and fennel in a large bowl and toss gently. Spoon about three-quarters of the vinaigrette over the vegetables and toss to mix. Add the chopped dill and toss again. Set aside.
3. Arrange the salad on 6 salad plates and top with salmon. Drizzle the remaining dressing over the salmon, garnish with dill sprigs and season with more freshly ground black pepper.


Notes:
Ingredient #5-10 are for Salad.

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