Ingredients

The following ingredients have 7 Servings
  • <b>Vinaigrette</b>
  • 1 shallot, roughly chopped
  • 1/2 clove garlic, roughly chopped
  • 1/3 cup fresh dill
  • 2/3 cup lowfat plain yogurt
  • 1/4 teaspoon fine sea salt
  • 1 lemon, juice of
  • 1/3 cup extra-virgin olive oil
  • <b>Salad</b>
  • 8 cups mixed greens
  • 1/2 cup chopped fresh dill
  • 3 hard-cooked eggs, peeled and sliced into rounds
  • 1 small fennel bulb, trimmed, halved and finely sliced
  • 1 bunch red radishes, sliced as thinly as possible in rounds or half rounds
  • 4 ounces smoked salmon
  • 6 Scandinavian crispbread, roughly crumbled
  • 1/4 teaspoon ground black pepper

Instruction

  • To prepare the vinaigrette, add all ingredients except oil to a blender.&nbsp;
  • Add 3 tablespoons water.&nbsp;
  • Blend at medium speed for 2 minutes, then slowly drizzle in oil with the blender running until dressing slightly thickens.&nbsp;
  • Taste and adjust seasoning.&nbsp;
  • Transfer to a bowl, cover and chill until ready to use.
  • To assemble the salad, toss greens and dill together.&nbsp;
  • Arrange on a platter.&nbsp;
  • Arrange eggs, fennel and radishes on top of the greens.&nbsp;
  • Roll up slices of smoked salmon and arrange on salad.&nbsp;
  • Serve with crispbread and dressing on the side.