Isn’t it awesome when you can have a salad for your main course? This salad is not only filling, but delicious to the extreme. The smoked salmon belly just melts in your mouth and pairs really well with the dressing. Did I mention it only takes 10 minutes to make? Yep, dinner in 10 is totally cool with me!
Smoked Salmon Belly & Frisee Salad with Celery Root and Walnuts
Adapted from Peggy Knickerbocker
Time: 10 Minutes
1 large shallot, minced
2 tbsp balsamic vinegar
4 tbsp olive oil, divided
Kosher salt and freshly ground pepper
1/4 cup coarsely chopped walnuts
2 small heads frisee, torn into pieces
1 medium celery root, peeled
1/2 cup blue cheese, crumbled
1 lb smoked salmon belly pieces
Combine shallot, balsamic vinegar, and 3 tbsp olive oil in a large bowl. Season with salt and pepper, whisk, and set aside.
Heat 1 tbsp oil in a small skillet over medium heat. Add walnuts and stir until golden, about 5 minutes. Transfer to paper towels, sprinkle with salt and let cool.
With a mandolin, slice the celery root very thin. Stack pieces and cut into small strips.
Add the frisee to the dressing and toss well. Add the celery root, walnuts, and cheese. Toss again, and serve over plates, topped with salmon belly.