Smoked Salmon Salad With Rye Crumbs And Dill Dressing

• For the Dill Dressing
• 6 ounces softened cream cheese
• 1/2 cup minced fresh dill weed
• 1/2 cup half and half
• 1/4 teaspoon salt
• For the Salad and Rye Crumbs
• 2 slices rye bread torn into shaggy pieces the size of small croutons
• 4 tablespoons extra virgin olive oil, divided (2 and 2)
• 1 head Boston lettuce torn into bite size pieces
• 2 heads Little Gem lettuce torn into bite size pieces
• 1/3 of an English cucumber, thinly sliced
• 4 thin slices of red onion cut into 1-2 inch pieces
• 3 red radishes, thinly sliced
• 2 tablespoons fresh lemon juice
• 8 ounces cold smoked salmon cut into 1 -2 inch pieces
• The previously made dill dressing

1. Combine all ingredients in a mini food processor and process until smooth. Refrigerate until ready to serve.
2. Preheat your oven to 350F. Lay the rye crumbs on a baking sheet and drizzle with 2 tablespoons of the oil. Toss the crumbs in the oil and then bake for 6 -10 minutes or until crunchy. Set aside.
3. Toss the lettuces, onion, cucumber and radishes together with the remaining 2 tablespoons olive oil and the lemon juice until the greens are thoroughly coated.
4. Add the salmon to the salad and toss a bit again. Plate the salads and top with the rye crumbs. Drizzle each plate with a little dill dressing and serve.

dressing, cream cheese, dill weed, salt, rye crumbs, rye bread, extra virgin olive oil, boston lettuce, gem lettuce, cucumber, thin slices of red onion, red radishes, lemon juice, cold smoked salmon, dill dressing

Taken from food52.com/recipes/80917-smoked-salmon-salad-with-rye-crumbs-and-dill-dressing (may not work)