Mediterreanean Smoked Salmon Plate For Dinner

  

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Smoked Salmon Plate

2 servings, double the ingredients for 4 servings

Ingredients

2 eggs, hard-boiled

Kosher salt

Red pepper flakes or Aleppo pepper  to taste

6 oz sliced smoked salmon

1 ½ oz Feta cheese, sliced into slabs

½ cup canned chickpeas, drained and rinsed

⅓ of an English cucumber, thinly sliced into rounds

⅓ of a  bell pepper (any color), thinly sliced into t5hin strips

6 grape tomatoes, cut in half

2 radishes, thinly sliced into rounds

¼ cup assorted olives

1 cup cooked green beans

⅓ of a small red onion, thinly sliced 

Your favorite bread for serving 

Lemon Dressing, see the recipe below

Directions

To assemble the smoked salmon plates:

Line two shallow bowls with lettuce leaves. Divide the plate ingredients evenly over the lettuce in each bowl in an attractive arrangement. Drizzle with some of the lemon dressing and serve with your favorite bread.

Make ahead.

Lemon Dressing

 Makes 3/4 c

Ingredients

2 small lemons

3/4 cup extra-virgin olive oil

2 minced garlic cloves

Two 3- to 4-inch sprigs of fresh chives

3 tablespoons finely chopped fresh flat-leaf parsley

Directions

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.