Spring Salad Eggstraordinaire

One day when my mother was under the weather, I decided to surprise her for lunch by making soft boiled eggs and toast. Although I was only around ten years old, I had watched her make them many times before and knew to boil them for only 3-4 minutes. I drained the eggs, placed them under cold water and then scooped the perfectly cooked soft-boiled eggs in a bowl. I remember feeling so proud and happy as I watched my mother devour every bite. A few days later I offered to make her soft-boiled eggs again. She said that would be wonderful and then added, in a most gentle and loving way, not to leave the cooked eggs in cold water so long.

Smoked Salmon with Soft-Boiled Eggs is a decadent salad to serve for lunch and dinner. The saltiness of the salmon and capers are balanced with the creaminess of the soft-boiled eggs and sweetness of the onion. Albeit these soft-boiled eggs are cold, I think my mother would have loved this dish.

                                                         Smoked Salmon Salad
                                                          with Soft Boiled Eggs 
                                                                  courtesy of
                                                                Fine Cooking 

Ingredients

4 large eggs

Dijon mustard

fresh lemon juice 

extra-virgin olive oil

fresh dill

watercress

smoked salmon

sweet onion

capers 

kosher salt

Directions

Bring a 1-quart saucepan of water to a boil. Using a slotted spoon, gently lower 4 large eggs into the water, reduce the heat to a medium-low, cover, and cook for 4 minutes. Drain and immediately transfer to a large bowl of cold water.

Meanwhile, whisk in 1 tsp. Dijon mustard with 1 Tbs. fresh lemon juice. Whisking constantly, drizzle in 3 Tbs. extra-virgin olive oil and add 3 Tbs. chopped fresh dill.

In a large bowl, mix 8 oz. trimmed, coarsely chopped watercress,  6 oz. thinly sliced smoked salmon torn into bite size pieces, and 1/2 finely chopped sweet onion. Toss with the vinaigrette and divide among 4 place. Place 2 Tbs. rinsed capers among the plates. Peel and halve the eggs. Arrange them on the salads, sprinkle with kosher salt, and serve.

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