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Lox, Caper and Rocket Salad

March 23, 2013
Plain English Version

A great spring salad in the Mediterranean diet style.

Lox, Caper and Rocket salad

Makes 4 servings

Caper-lemon dressing:

¼ cup caper brine (from the caper jar)

1 teaspoon oregano

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1/4 teaspoon sea salt

1/2 teaspoon honey or agave nectar (optional)

Salad:

4 cups wild arugula

1/3 cup capers

1 cup cannellini beans

1/4 cup chèvre (goat cheese), crumbled

12 thin slices lox (wild smoked salmon)

To make the dressing:

In a small bowl, whisk together the caper brine, oregano, olive oil, lemon juice, and sea salt. Add a touch of honey or agave, if desired.

 To make the salad:

In a large salad bowl, combine the arugula, capers, and cannellini beans. Toss with half of the vinaigrette. Top the salad with the chèvre and lox.

Source: The New York Daily News

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