Hearty Green Salad with Hot-Smoked Salmon

Name: Hearty Green Salad with Hot-Smoked Salmon
Yield: Serves 2
Ingredients: ¼ cup, white wine vinegar; 1 tablespoon, sugar; 1 ¼ teaspoons, table salt, divided; ½ , small red onion, sliced thin; 6 ounces, asparagus, trimmed and cut into 2-inch lengths; ¼ cup plain, Greek yogurt; 2½ tablespoons, extra-virgin olive oil, divided; 1 tablespoon, capers, rinsed and chopped; ¼ teaspoon, pepper; ½ teaspoon, Dijon mustard; 1 , romaine lettuce heart (6 ounces), torn into bite-size pieces; 2 ounces (2 cups), arugula; ½ , English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick; 6 ounces, cherry tomatoes, halved; 4 ounces hot-smoked, salmon, skin removed, broken into 1-inch flakes (½ cup); 2 hard-cooked, large eggs, peeled and quartered lengthwise; 2 tablespoons, fresh dill, chopped

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Appears in Cook's Illustrated July/August 2021

A protein-and-vegetable-packed bed of greens is the kind of vibrant, low-effort meal that anyone can appreciate on a scorching summer evening.

SERVES2

TIME1 hour

Hearty Green Salad with Hot-Smoked Salmon

WHY THIS RECIPE WORKS

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For our hot-smoked salmon salad, we started by making quick pickled onion and used the brine as the acid base for the dressing...

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