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Smoked Salmon Salad with Dilled Béarnaise Dressing Recipe

"This recipe was created for the Kitchen Play Progressive Party, with Safest Choice Eggs as the sponsor. You can view the original at All Day I Dream About Food." — Fooddreamer

Servings: 4

Active time: 20 minutes

Total time:

Ingredients

  • 10 oz mixed salad greens
  • 8 oz thinly sliced smoked salmon, cut into bite-sized pieces
  • 2 Tbsp capers, drained
  • 1/2 c red onion, sliced
  • 2 Tbsp butter
  • 1 shallot, minced
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/4 c dry white wine
  • 1 tsp white wine vinegar
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp mustard powder
  • 2 Tbsp olive or vegetable oil
  • salt and pepper to taste
  • 2 tsp fresh dill, finely chopped

Preparation

  1. For the salad, divide salad greens among four plates. Arrange other ingredients on top.
  2. For the dressing, melt the butter over medium heat in a small pan. When it is melted, add shallots and cook until soft, about 3 minutes.
  3. Add the wine and vinegar and bring to a boil, cooking until reduced by half.
  4. Scrape mixture into blender. Add egg yolks and blend.
  5. Add lemon juice, mustard, and oil and blend until smooth.
  6. Season with salt and pepper, then stir in chopped dill.
  7. Drizzle salads with dressing and serve, passing any remaining dressing at the table.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 350
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 180mg (60% DV)
Sodium 230mg (10% DV)
Total
Carbohydrate
8g (3% DV)
Dietary Fiber 2g (8% DV)
Sugars 3g
Protein 37g
Vitamin A 60%
Vitamin C 6%
Calcium 6%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.