Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette
With:
Oroweat 100% Whole Wheat
Ingredients
- 8 slices of oroweat 100% Whole Wheat bread
- 8 ounces smoked salmon
- 6 hardboiled eggs
- ⅓ cup extra virgin olive oil
- ¼ cup parsley, chopped
- 2 tablespoons capers
- 1 lemon, juiced
- 4 ounces arugula
- Kosher salt
- Freshly ground black pepper
- Pickled red onion (recipe follows)
- Lemon vinaigrette (recipe follows)
- Pickled Red Onion Ingredients:
- 1¼ cups red wine vinegar
- ½ cup water
- ¼ cup sugar
- 1 teaspoon curry powder
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 small red onions, thinly sliced
- Lemon Vinaigrette Ingredients:
- 1 cup extra virgin olive oil
- ⅔ cup fresh lemon juice
- 2 tablespoons shallots, finely chopped
- 2 teaspoons kosher salt
- 1 sprig fresh rosemary
Instructions
- In a saucepan, combine the vinegar, ½ cup of water, sugar and spices and bring to a boil.
- Remove from the heat, add the onions and stir.
- Set aside to cool, stirring occasionally. Can refrigerate and store extra for up to 3 weeks.
- In a separate small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies.
- Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). The extra will keep well refrigerated for up to 1 week.
- Roughly chop eggs and add to a medium mixing bowl with olive oil, parsley, capers and lemon juice. Mix thoroughly.
- In another separate small bowl, dress arugula with lemon vinaigrette and set aside.
- Spread the egg salad on 4 slices of bread, and top each with 2 ounces smoked salmon, pickled red onion and dressed arugula. Sprinkle with salt and pepper.
- Cap sandwiches with remaining bread slices and serve.
- Enjoy!
- 8 slices of oroweat 100% Whole Wheat bread 100% Whole Wheat
- 8 ounces smoked salmon
- 6 hardboiled eggs
- ⅓ cup extra virgin olive oil
- ¼ cup parsley, chopped
- 2 tablespoons capers
- 1 lemon, juiced
- 4 ounces arugula
- Kosher salt
- Freshly ground black pepper
- Pickled red onion (recipe follows)
- Lemon vinaigrette (recipe follows)
- Pickled Red Onion Ingredients:
- 1¼ cups red wine vinegar
- ½ cup water
- ¼ cup sugar
- 1 teaspoon curry powder
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 small red onions, thinly sliced
- Lemon Vinaigrette Ingredients:
- 1 cup extra virgin olive oil
- ⅔ cup fresh lemon juice
- 2 tablespoons shallots, finely chopped
- 2 teaspoons kosher salt
- 1 sprig fresh rosemary
- In a saucepan, combine the vinegar, ½ cup of water, sugar and spices and bring to a boil.
- Remove from the heat, add the onions and stir.
- Set aside to cool, stirring occasionally. Can refrigerate and store extra for up to 3 weeks.
- In a separate small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies.
- Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). The extra will keep well refrigerated for up to 1 week.
- Roughly chop eggs and add to a medium mixing bowl with olive oil, parsley, capers and lemon juice. Mix thoroughly.
- In another separate small bowl, dress arugula with lemon vinaigrette and set aside.
- Spread the egg salad on 4 slices of bread, and top each with 2 ounces smoked salmon, pickled red onion and dressed arugula. Sprinkle with salt and pepper.
- Cap sandwiches with remaining bread slices and serve.
- Enjoy!