By Victoria Hart Glavin of Tiny New York Kitchen
I lived in the Pacific Northwest for many years and grew to like the taste of smoked salmon. If you’re trying to lighten up a bit this is a nice and flavorful salad. The beauty of this salad is that you may salad greens that you want.
- 1 Large Cucumber
- 1 Avocado (Optional)
- 7 Ounces Salad Greens (Such As Bib Lettuce)
- 7 Radishes (Leave Whole or Slice)
- 1 Pound Smoked Salmon
- 1/3 Cup Chilled Aioli
- 2 Sliced Spring Onions
- 8 Sliced Cornichons
- Toasted Rye Bread To Serve
- Lemon Wedge For Garnish (Optional)
Halve cucumbers lengthwise, and scoop out seeds using a teaspoon. Throw away seeds. Slice cucumbers on an angle. Halve avocado (if using), remove stone and slice. Scoop out flesh using a large spoon. Pile salad leaves onto serving plates then top with cucumbers, avocado slices, radishes, spring onion slices, and cornichons. Add slices of smoked salmon. Drizzle with aioli. Serve with rye toast. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.