Ingredients
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8 slices seeded rye bread
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5 tbsp olive oil, divided
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3 tbsp capers in brine, drained
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1 medium shallot
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1/4 cup lemon juice
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2 tbsp Dijon mustard
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2 (5 oz) pkgs spring mix salad greens
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8 oz thinly sliced smoked salmon
Steps
1
Preheat oven to 400°F. Cut the rye into ½-inch cubes. On a large rimmed baking sheet, toss rye with 2 tbsp oil and season with salt. Bake 15–20 min., until crispy, stirring halfway through. Cool completely. Store in an airtight container at room temperature up to 2 days.
2
Meanwhile, chop the capers and shallot. Place both in a medium bowl. Add the lemon juice, Dijon, and remaining 3 tbsp oil. Whisk to combine. Season with salt and pepper to taste. Refrigerate up to 2 days.
3
When ready to serve, arrange the greens on a large serving platter. Tear the salmon into ribbons and drape among greens. Drizzle with dressing and garnish with croutons.
