Ingredients
Salad
- 5 cups baby spinach leaves
- 1/3 cup chopped walnuts
- 4 ounces smoked salmon
- Fresh cracked black pepper, to taste
Caper Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons vinegar (white wine or apple cider vinegar recommended)
- 1 clove garlic, minced
- 1 tablespoon minced shallots
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon nonpareil capers, rinsed
- Fresh cracked black pepper, to taste
- Kosher salt, to taste
Instructions
- Prepare the Caper Vinaigrette: In a bowl, combine olive oil, vinegar, minced garlic, shallots, Dijon mustard, rinsed capers, fresh cracked pepper, and kosher salt. Whisk the ingredients together thoroughly and let the dressing sit at room temperature for 30 minutes to allow flavors to meld. Before using, whisk the dressing once more and adjust seasoning if needed.
- Flake the Salmon: Using a fork, break the smoked salmon into bite-sized pieces, ensuring even distribution throughout the salad.
- Assemble the Salad: In a large salad bowl, combine the baby spinach leaves, chopped walnuts, and flaked smoked salmon. Drizzle a few tablespoons of the caper vinaigrette over the mixture and gently toss to coat all ingredients evenly. Add more dressing if desired for extra flavor.
- Serve: Sprinkle freshly cracked black pepper over the top of the salad and serve immediately for the best texture and flavor.
Notes
- Allowing the vinaigrette to rest enhances the depth of flavor.
- Use fresh baby spinach for the best texture and taste.
- Rinsing capers reduces excess saltiness in the dressing.
- This salad is best served fresh to maintain crispness of spinach and walnuts.
- Feel free to substitute walnuts with pecans or almonds if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
