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  • For the Dressing

  • 2 lemons, juiced and zested

  • 8 anchovies

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 2 cloves garlic, minced

  • 2 ounces cream cheese, room temperature

  • 1/2 cup olive oil

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • For the Salad

  • 1 head romaine lettuce, sliced

  • 1 bunch dill, chopped

  • 4 green onions, chopped

  • 1/4 cup capers

  • Shavings of parmesan cheese for garnish

  • 1 cup of rye bread croutons

  • 8 ounces of backyard smoked salmon, broken into bite-sized pieces or cold smoked salmon slices cut into broad ribbons


  • For the Dressing:

  • 1.

    Puree the dressing ingredients in the bowl of a food processor, in a blender or with a handheld blender until smooth.

  • For the Salad:

  • 1.

    Prep the lettuce, dill, green onions and capers into a large salad bowl and add cheese shavings, croutons and smoked salmon. Drizzle with dressing and toss well before serving.

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