Spring Greens with Gravlax, Egg & Lemon-Caper Dressing

This one goes back to our food truck days—when we wanted something that felt just as satisfying as a loaded bagel, but lighter, fresher, and easier to come back to again the next day. It layers everything you’d expect—silky gravlax, pickled onions, cucumber, capers, and soft eggs—over crisp greens, with crumbled goat cheese adding the creamy, tangy note you’d expect from a good smoked salmon bagel. Finished with a bright lemon-caper dressing, it’s clean, balanced, and quietly indulgent in all the right ways.

  • Prep Time:

    15 minutes

  • Cook Time:

    10 minutes (for eggs)

  • Total Time:

    25 minutes

  • Servings:

    2-4

  • Ingredients:

    • Spring greens or mixed greens
    • Gravlax, thinly sliced
    • 1–2 hard-boiled eggs, sliced
    • 1/2 cucumber, thinly sliced
    • Pickled red onions
    • 1–2 Tb capers
    • Crumbled goat cheese, to taste

    Lemon-Caper Dressing:

    • 2 Tb fresh lemon juice
    • 4 Tb olive oil
    • 1 tsp Dijon mustard
    • 1 Tb capers, chopped
    • Pinch of salt

  • Instructions:

    1. Build the base: Layer greens in a bowl or platter.
    2. Add toppings: Arrange gravlax, cucumber, pickled onions, sliced eggs, capers, and crumbled goat cheese over the greens.
    3. Make the dressing: Whisk together lemon juice, olive oil, Dijon, chopped capers, and salt until lightly emulsified.
    4. Finish: Drizzle dressing over the salad just before serving.

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