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Epicurious
Bon Appétit

Baby Romaine and Hot Smoked Salmon Salad

By Claire SaffitzPhotography by Peden + Munk
Baby Romaine and Hot Smoked Salmon Salad recipe
Peden + Munk

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place, or your setup. Prep the components in advance, then put it all together later.

Recipe information

  • Yield

    2 Servings

Ingredients

6 cups torn baby romaine leaves
Cashew Caesar Dressing
Kosher salt, freshly ground pepper
2 oz. hot smoked salmon, torn into pieces
⅔ cup Salted Red Cabbage
6 Tbsp. Puffed Rice and Coconut Crunchies

Preparation

  1. Divide lettuce between plates or shallow bowls. Drizzle with dressing as desired; season with salt and pepper. Top each salad with 1 oz. salmon, 1/3 cup cabbage, 3 Tbsp. crunchies, and some red onion. Drizzle with a little more dressing.

Nutrition Per Serving

Calories (kcal) 340 Fat (g) 29 Saturated Fat (g) 8 Cholesterol (mg) 5 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 8 Sodium (mg) 380
TagsSaladRomaineLettuceLeafy GreensVegetableSmoked SalmonSalmonFishSeafoodRed CabbageCabbageMainDairy FreeGluten FreeHealthyishLunchDinnerBon Appétit
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