Romaine Salad with Crispy Smoked Salmon, Egg & Lemon-Caper Dressing

Directions

1. Bring a small pot of water to a boil and gently lower in the eggs; simmer for 8 minutes, then cool under cold water or with ice.
2. Wash and dry all produce, so it’s ready to use.
3. In a medium bowl, zest the lemon and squeeze in its juice.
4. Add minced garlic to the bowl with the lemon zest and juice.
5. Stir in the capers, heavy cream, mayonnaise, Dijon, honey, salt, and pepper to form the dressing; whisk until smooth and set aside.
6. Heat a large skillet over medium-high heat, add a thin film of oil, and cook the smoked salmon in a single layer until crispy, about 4 minutes per side; transfer to a plate.
7. Peel and thinly slice the shallot, then add to the dressing along with the chopped radishes and diced tomato.
8. Dice the avocado and add to the dressing; toss to coat.
9. Chop or tear the romaine into bite-sized pieces, then add to the bowl and toss with the rest of the ingredients.
10. Peel and slice the eggs; tear the crispy salmon into bite-sized pieces and arrange on top of the salad to serve.