Chopped salad with preserved lemon vinaigrette
This is my attempt at recreating the phenomenal chopped salad from Chaya Brasserie in San Francisco. It's like a Nicoise salad on steroids, with smoked salmon and green beans and olives and bell pepper and goat cheese and hard-boiled egg, all piled on a bed of herbed greens. Chaya uses a fresh Meyer lemon vinaigrette, but since I usually have preserved lemons around, I decided to use those instead--they make a lovely, not-too-acidic dressing.
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