Arugula Salad with Smoked Salmon, Poached Egg and Lemon Parmesan Dressing

Arugula Salad with Poached Egg, Smoked Salmon and Lemon Parmeson Dressing

We always have arugula in our refrigerator because, as my husband will happily do with spinach, I have begun to eat it by the handful right out of the bag. I don’t think I can ever get to the point where I eat spinach like potato chips (and good on you if you love it that much) but I feel pretty good about my sincere love for something green, whether plain or dressed.

Another reason I always buy a big box of arugula is so that I can make this salad, which I eat for lunch at least once a week. It is easy to prepare so I don’t have to feel bad for taking a long lunch (an easy thing to do when you work from home!) and the dressing keeps in the fridge for a few days if you want a redux.

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Salmon over Walnut Lentil Salad with Tarragon

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Wow! It’s been a month since I last posted. I had a lot of life happen in rapid succession — my new FODMAP diet, another momentarily-worrisome-but-probably-nothing health scare (phew!) and really digging in to my dissertation. (That is, after all, half of this blog’s title.)

No matter. I am back with one of my all-time favorite recipes to share. Not only is it bomb dot com delicious, but it’s also a real crowd pleaser. The lentil salad makes a fantastic potluck dish that is sure to delight vegetarians/vegans and carnivores alike. And this is one of my favorite ways to cook salmon. I did a little combination of two trustworthy chef’s recipes, Carla Hall of Top Chef fame and Mark Bittman, to create something that doesn’t take a ton of time but tastes like it does.

Tarragon gets top billing in these recipes, making them perfect to serve side-by-side. Not to mention the nuttiness of the lentils compliment salmon perfectly. I suggest downing the lentils with the salmon all in one bite!

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