Salad ingredients:

  • 8 cups fresh arugula
  • 1 red bell pepper, sliced into 1-inch pieces
  • ½ cucumber, peeled and deseeded, then sliced into thin, half-moon slices
  • ¼ cup capers (non-pareil are best, if you can find them)  
  • 200 g sustainably sourced smoked salmon or Ontario trout gravlax
  • 4 tbsp chives, finely minced
  • 2 sprigs dill, picked with stems removed
  • 8 mint leaves, finely sliced
  • 2 tbsp sherry vinegar

Pickled Shallots ingredients:

  • 2 large shallots, julienned
  • 60 ml white wine vinegar
  • 1 tsp vegetable oil
  • Salt, to taste

Chive Cream Cheese Dressing ingredients:

  • 250 ml Ontario cream cheese, softened at room temperature
  • 4 tbsp 35% cream
  • 4 tbsp plain yogurt
  • 2 tbsp dill, finely chopped
  • 3 sprigs chives, finely chopped


Pickled Shallots instructions:

  • Bring a small frying pan to high heat and add oil.
  • When oil reaches smoke point, add shallots and pinch of salt to extract moisture.
  • Stirring constantly, sauté shallots until they have softened and almost translucent, but not browned.
  • Add vinegar and reduce heat to medium until moisture has evaporated.
  • Remove from heat and transfer to a plate in the fridge to cool before using.

Chive Cream Cheese Dressing instructions:

  • Place first 3 ingredients in blender and mix to combine until smooth.
  • Add the herbs and mix on low speed to combine.
  • Refrigerate for up to 6 days.

Salad Assembly instructions:

  • In a large bowl add chopped mint, 4 tbsp Chive Cream Cheese Dressing, 2 tbsp sherry vinegar and a pinch of salt. Mix together with a fork.
  • Add in your arugula, red pepper, pickled shallots and cucumber. Toss gently to coat the vegetables.
  • Distribute your salad between 4 plates. Evenly divide the remaining chives, dill and capers by sprinkling on top of each salad.
  • Divide the Gravlax into 50-gram portions and arrange on each plate.
  • Finish with another drizzle of the Chive Cream Cheese Dressing overtop.

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