For the Brown Butter Vinaigrette 3 tablespoons unsalted butter 1 tablespoon red wine vinegar 2 tablespoons finely diced white onion juice from 1/2 lemon


For the Salad
1 romaine heart (or enough for 2 salads), cleaned and chopped 1 avocado, pitted and sliced 1 tomato, chopped 1-2 tablespoons capers, drained 3 scallions, chopped Smoked Salmon, enough to generously serve 2 salads

1/2 small baguette, sliced and cut in half into half moon shaped pieces

Directions For the DressingPlace the butter in a small saucepan and cook over medium heat for about 2 to 3 minutes, occasionally stirring around. Cook until it browns and starts to smell nutty. Turn off the heat and wait a minute. Add the vinegar, onion and a little salt. Turn heat back onto low and cook another minute or two, until the onion is starting to soften, but is still slightly crunchy. Turn off heat and squeeze in lemon.

For the Salad
Toss together lettuce, avocado, tomato, capers, and scallions. Serve on plates, placing a piece of salmon and baguette pieces on top. Drizzle with Brown Butter Vinaigrette and eat up!

Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0