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Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette
Endive Spears with Smoked Salmon
and Lemon Dill Vinaigrette
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Endive Spears with Smoked Salmon

and Lemon Dill Vinaigrette

INGREDIENTS

Makes 24
  • 2 tablespoons tablespoons fresh lemon juice
  • 2 tablespoons minced shallots (from about 1 large shallot)
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 24 Belgian endive spears (preferably red and yellow)
  • 6-8 ounces smoked salmon, cut into 24 pieces
Recipe by Anna Watson Carl

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DIRECTIONS SHOW STEP-BY-STEP

Make the vinaigrette: in a small bowl, whisk the lemon juice, shallots, dill (and mustard, if using). Slowly add the olive oil, whisking constantly. Season with salt and pepper.

Just before the party, arrange the endive spears on a platter and lay a strip of smoked salmon on each one. Drizzle with vinaigrette and garnish with dill leaves and lemon wedges.

MAKE AHEAD: The vinaigrette keeps in the refrigerator for a day. You can also prepare a platter of endive spears with smoked salmon (without vinaigrette) several hours before the party; wrap with plastic wrap and keep chilled in the refrigerator. Drizzle with the vinaigrette just before serving.

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