breakfast salad with lox and herbs

Name: breakfast salad with lox and herbs
Cuisine: European
Ingredients: 2 teaspoons caraway seeds 2 teaspoons nigella seeds 1 teaspoon celery seeds 4 cups loosely packed baby arugula ¼ cup loosely packed flat-leaf parsley leaves 2 Persian cucumbers, thinly sliced 2 cups cherry tomatoes, halved 1 shallot, thinly sliced; 2 tablespoons capers; 3 ounces salmon; Nettle Chive Vinegar for serving; Extra-virgin olive oil

1 step

I love to start the day with a big breakfast salad brimming with greens, vegetables, and big flavors. Toasted caraway, nigella, and other spices bring their delicious aromatic qualities to this salad, while capers, cucumbers, and fresh herbs add a little liveliness. While the salad is plenty filling on its own, you can also serve it alongside toasted whole-grain sourdough bread and a poached egg for something a little more substantial.

Updated at: Thu, 17 Aug 2023 06:35:35 GMT

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Ingredients

4 servings

2 teaspoonscaraway seeds

2 teaspoonsnigella seeds

1 teaspooncelery seeds

4 cupsbaby arugula

¼ cupflat-leaf parsley leaves

2Persian cucumbers

2 cupscherry tomatoes

1shallot

thinly sliced

2 tablespoonscapers

3 ouncessalmon

Nettle Chive Vinegar

for serving

extra-virgin olive oil

Instructions

Step 1

In a 10-inch cast-iron skillet over medium-high heat, toss in the caraway, nigella, and celery seeds. Toast for about 3 minutes, stirring constantly, until fragrant, and then spoon them into a small bowl, letting them cool while you prepare the salad. In a large bowl, toss the arugula with the parsley until well mixed and then arrange the greens on four plates. Arrange the cucumbers, tomatoes, shallot, and salmon over the greens and then sprinkle with capers and the toasted spices. Drizzle with the olive oil and vinegar to your liking and serve.