Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.
1 head romaine lettuce, cut into bite size pieces
½ cup craisins
8 slices smoked salmon (lox, diced)
1 tsp oil
3 Tbsp mayonnaise
2 Tbsp red wine vinegar
½ cup canola or mild olive oil
1 cup crumbled havarti cheese
- Black pepper, to taste
Saute lox in oil, until brown. Drain and cool on paper towel.
Whisk or blend the mayonnaise, pepper and vinegar. Add oil in a thin stream. While mixing, add the cheese. Set aside.
Combine lettuce with the lox and craisins. Toss with dressing and serve.
Variation: Serve lox hot, sprinkled over dressed salad.