Baby Gem Lettuce with Smoked Salmon, Artichoke Hearts & Fried Almonds on a white plate with a gray rim
Baby Gem Lettuce with Smoked Salmon, Artichoke Hearts & Fried Almonds

This is a special salad that takes only minutes to make and is easily composed. Smoked salmon, artichoke hearts and a simple fried almond garnish makes it stand apart from an ordinary weeknight salad, and the simple yet bright dressing compliments all of the rich flavors. I like to use a thick cut soft smoked salmon, but if you prefer, a hard smoked salmon can be used instead.

Baby Gem Lettuce with Smoked Salmon, Artichoke Hearts & Fried Almonds

Baby Gem Lettuce with Smoked Salmon, Artichoke Hearts & Fried Almonds on a white plate with a gray rim
Prep Time 10 minutes
This is a special salad that takes only minutes to make and is easily composed. Smoked salmon, artichoke hearts and a simple fried almond garnish makes it stand apart from an ordinary weeknight salad, and the simple yet bright dressing compliments all of the rich flavors. I like to use a thick cut soft smoked salmon, but if you prefer, a hard smoked salmon can be used instead.
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Course Salad
Servings 2

Ingredients
 

  • two or three handfuls of baby gem lettuce
  • 2 ounces of smoked salmon
  • 6-8 artichoke halves, preferably from your grocer’s olive bar, or good quality marinated artichoke hearts
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil, divided use
  • ¼ cup sliced almonds
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • teaspoon kosher salt, plus more for sprinkling on the salad
  • freshly cracked black pepper

Instructions
 

  • Place the lettuce in a serving bowl. Drain any excess oil from the artichoke hearts and place them in the bowl, along with the smoked salmon. If there are any larger pieces of smoked salmon, tear or cut them into smaller bite sized pieces.
  • Warm a half tablespoon of the olive oil in a non-stick skillet over medium heat. Add the almonds and cook them, stirring frequently, until they turn toasty brown. Remove from the heat and add the garlic powder, paprika and salt. Remove them from the pan so that they don’t burn and allow them to cool.
  • Just before serving, pour the lemon juice and remaining olive oil over the salad. Sprinkle with salt and add freshly ground black pepper, then toss to coat. Top with the almonds and serve.
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