Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
The Levines make the salad dressing tart to balance the richness of the pan-fried latkes that are part of the menu. For a weekday supper, they suggest whisking in a little extra olive oil and serving with French bread.
How to Make It
Step 1
Whisk together first 6 ingredients. Gently toss together arugula, radishes, and half of olive oil mixture in a large bowl. Arrange on a serving platter with salmon and avocado. Serve immediately with remaining olive oil mixture.
Step 2
*1 (5-oz.) package spring mix, thoroughly washed, may be substituted.
Step 3
Note: For testing purposes only, we used Echo Falls Smoked Salmon at one tasting and Woodsmoke Provisions at another.
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