Mixed Salad with Salmon and Mustard Dressing

Ingredients

• 200 g mixed leafy greens (e.g., frisée, radicchio)
• 2 chicory
• several dill sprigs
• several flat-leaf parsley leaves
• 125 g smoked salmon (thin slices)
• 1 egg yolk (M)
• 2 tsp Dijon mustard (or tarragon mustard as substitute)
• 1 tsp sweet mustard
• 2 tsp white wine vinegar
• Salt
• freshly ground pepper
• 4 tbsp oil

Instructions

1. 1.

   Clean and rinse the leafy greens, tear into bite-sized pieces, then pat dry. Cut the chicory in half, remove the core, and loosen the leaves. Arrange the chicory on a plate in a star shape, pile the greens on top, and garnish with dill sprigs and parsley leaves.

2. 2.

   Slice the salmon into strips and place over the salad. In a tall mixing bowl, beat the egg yolk with both mustards, vinegar, salt, and pepper using a whisk or fork; gradually drizzle in the oil to emulsify. Drizzle the mustard dressing around the salad.