Recipe created by Melina Hammer

You can use smoked salmon, or even fresh-cooked salmon in the salad. But if you’re into cured fish and also can plan for a day-and-a-half to let it marinate, this is for you.

3.5 oz cured sockeye salmon, very thinly sliced
1 head gem lettuce, cut into narrow wedges
2-3 tbsp toasted hazelnuts, crushed
2 tbsp baby basil leaves
2.5 oz feta cheese
2 tbsp punchy garlic anchovy dressing from A Year at Catbird Cottage, or your favorite garlic-anchovy vinaigrette
freshly ground black pepper
extra virgin olive oil, for drizzling

Divide the lettuce between two bowls. Spoon dressing onto the leaves and spread it using the back of the spoon. Nestle slices of the salmon amidst the lettuce, then crumble the feta. Drizzle a little olive oil for juiciness.

Scatter hazelnuts and the basil, then season with freshly ground pepper and dive in.

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