Smoked Salmon And Sugar Snap Pea Salad-In-A-Jar
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Toasted Sesame Seeds1 tsp
Poppy Seed1 tsp
Onion Flakes (dried)1 small
Red Onion (thinly sliced)3 tbsps
White Wine Vinegar4 large
Egg1 cup
Milk110 g
Cream Cheese2 tbsps
Mayonnaise1 small
Garlic (clove)Directions:
1
Special equipment: Four 32-ounce wide-mouthed glass jars with lids Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl
2
Let sit for at least 30 minutes, tossing occasionally
3
(The onions will turn bright pink
4
) Strain
5
Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch
6
Bring to a boil, add the peas, cover and remove from heat
7
Let sit for 10 minutes
8
Run the eggs and peas under cold water to cool
9
Remove the eggshells and roughly chop the eggs
10
Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth
11
Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes
12
Refrigerate the dressing, covered, until ready to serve
13
Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, evenly divide the radishes among the jars, then add the following in separate layers: the arugula, sprouts, smoked salmon, peas, chopped eggs and pickled onions
14
Pack the dressing and bagel chips (1 serving is about 1/3 cup dressing and 1/2 cup chips) in separate small containers for transporting
15
Just before serving, transfer the jarred ingredients to a large bowl, add the bagel chips, toss with the dressing and season with salt and pepper