With Drawl

Imposter Spring Nicoise Salad

INGREDIENTS

For Duke’s Salad Dressing

• ½ cup Duke’s Mayo (yes, it has to be Duke's)
• ¼ cup Extra virgin olive oil
• ¼ cup Stone ground mustard
• ¼ cup lemon juice
• 1 tsp fresh dill
• ½ tsp each salt and cracked black pepper

For Salad

• 1 – 1 ½ pound Salmon filet
• ½ jar capers drained and dried
• 2 tbsp olive oil
• ½ pound asparagus, trimmed
• 1 jar marinated baby artichoke hearts
• 4 (6-minute soft boiled) eggs, sliced in half
• 6 cups Spring greens
• ½ cup Greek olives
• 8 small vine-ripened tomatoes, cut in half or quartered
• 1 lemon, zested
• Fresh dill for garnishing

INSTRUCTIONS

1. Heat oven to 375°F.
2. Add all ingredients for Duke’s Salad Dressing into a food processor. Mix until just blended. Set aside.
3. Place the salmon (skin side down) on a parchment-lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
4. Add asparagus to a second parchment-lined, rimmed baking sheet. Drizzle with oil, and sprinkle with salt and pepper, add artichoke hearts to the pan with asparagus and top with the zest of a lemon.
5. Bring a small pot of water to a boil. Cook eggs for 6 minutes (for jam center) and immediately immerse eggs into a bowl of ice water to stop the cooking process
6. Place the salmon, asparagus, and artichoke hearts in the oven for 15 minutes while eggs are boiling.
7. When the salmon is cooked (flakes when separated with a fork) build your salad.
8. Place the mixed greens on a large platter, topped with the salmon, the fried capers, the asparagus, artichoke hearts, eggs, olives, and tomatoes.
9. Top with fresh dill and drizzle with the remaining dressing.