Ingredients
The following ingredients have 2 Servings
- 6oz (180gr) smoked salmon, cut into pieces
- 10oz (300gr) potatoes, cut into bite-size pieces
- 1 tbs olive oil
- 1 ripe avocado, sliced
- 8 – 10 cherry tomatoes, cut in half
- 8 – 10 large capers
- 8 – 10 marinated artichoke hearts, cut in half if large
- lettuce for 2 main course salads
- handful of fresh marjoram leaves
- Creamy Tarragon Dressing:
- 1 tbs Dijon-style mustard
- 2 tbs white wine tarragon vinegar
- 1 tbs fresh chopped tarragon leaves
- 2 tbs salad olive oil
- 4 tbs Greek or plain yogurt
Instruction
- Heat 1 tbs olive oil in a skillet over medium-high heat.
- Add potatoes and sauté for about 15 minutes, until nicely browned.
- Remove from heat and set aside.
- Dressing:
- Whisk together the mustard and vinegar.
- Slowly add the olive oil, whisking well until thickened.
- Whisk in tarragon and yogurt.
- To Finish:
- Prepare lettuce, tear and put in large bowl.
- Add marjoram leaves.
- Add half the dressing and toss well.
- Add the potatoes, tomatoes, and toss well to combine.
- Taste and add more dressing if needed.
- Divide and put on two 2 plates.
- Top with avocado, salmon, artichoke hearts, capers and serve, remaining dressing on the side.
