5oz.mixed baby greensbutter lettuce, mesclun, or baby romain
Salt and pepper to taste
HalfOne wholeLemonserve on the side
For the soft-boiled jammy eggs:
Bring a medium pot of water to boil and bring the heat down to low simmering. Carefully and slowly add the eggs one-by-one into the water, using a slotted spoon.
Turn the heat up to medium-low and simmer the eggs for about 6 ½ minutes. You should see small bubbles, coming from the eggshell. After about 3 minutes, use a spoon to gently push and move the eggs in the water so that the yolks will remain in the center.
Soak the eggs in room temperature water and peel once they are cool to touch.
For the smoked salmon salad:
Make creamy caper chive dressing.
In a large salad mixing bowl, add baby greens and smoked salmon. If the salmon pieces are too large, use your hand to gently tear them apart.
Cut the eggs in half and add them to the salad. Drizzle with salad dressing and season with salt and pepper to taste. Serve with lemon wedges on the side. Enjoy the salad right away or slightly chilled.
You can swap eggs for avocado.
Add a few sprinkles of frisee or radicchio to your salad bowl for more color and texture contrast.
Once you open the smoked salmon packet, store the salmon in a sealed container in the fridge. It's best to consume the salmon in 2 days for best flavor!