Smoked Salmon Croutons with Endive & Watercress Salad

Serves 4 as a festive lunch or light dinner
This is a very colorful spring presentation with lots of combinations and options!

  • 1 teaspoon finely minced shallot
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Branches Citrus Blossom honey
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup KATZ Champagne Vinegar
  • 2 teaspoons fresh chopped dill
  • 1/2 cup KATZ Rock Hill EVO

  • 1 medium cooked golden beet, medium dice
  • 1/2 cup thinly sliced red onion
  • 1 small fennel, cored and thinly sliced
  • 2 head Belgian endive (1 white and 1 red if available)
  • 1 head watercress, stems removed and cleaned as needed
  • 12 slices smoked salmon (wild salmon, if available)
  • 8 slices rustic country bread, thinly sliced and crust removed
  • 1/2 cup cream cheese, creamier the better!
  • 2 Tablespoons capers, rinsed

The dressing: in a non-reactive mixing bowl, combine the first six ingredients and season with salt and a generous amount of pepper. Whisk and slowly add olive oil until emulsified. Adjust seasoning and set aside.

In another bowl: place the cooked golden beets, fennel, red onion and add half the dressing, and let marinade for 10 minutes or more. In another bowl, place the endive, cored and sliced, with the watercress and add the vegetables and the rest of the dressing. Toss gently. Divide salad among four plates.

Toast bread and spread on cream cheese. Top with a slice of smoked salmon and set 2 on each plate. Sprinkle capers over all and serve.

Additions…you could add either segments of fresh grapefruit or blood oranges. Thinly sliced celery would also make a nice addition. For “tangier” croutons add 1/2 creamy goat cheese to cream spread. Add cooked asparagus in place of fennel.