Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.
Meanwhile, wash and dry the fresh produce.
1 bunch radish
2 heads romaine lettuce
Zest and juice lemon into a large bowl.
Peel and mince garlic; add to the bowl with the lemon zest.
2 cloves garlic
Mince capers; add to the bowl along with cream, mayo, Dijon, honey, salt, and pepper. Whisk to combine the dressing and set aside.
1 tbsp capers
2 fl oz (¼ cup) heavy whipping cream
⅓ cup mayonnaise
4 tsp Dijon mustard
2 tsp honey
½ tsp salt
¼ tsp black pepper
Preheat a large skillet over medium-high heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add smoked salmon slices to the skillet in a single layer; cook, flipping once, until crispy, about 4 minutes. Remove to a paper towel-lined plate and set aside.
2 tbsp extra virgin olive oil
2 (4 oz) pkgs smoked salmon
Meanwhile, peel, halve, and thinly slice shallot; add to the bowl with the dressing.
Trim and thinly slice radishes; add to the bowl.
Medium dice tomatoes and add to the bowl.
Halve avocados and remove pits; scoop out the flesh and medium dice. Add to the bowl.
Chop or tear lettuce into bite-sized pieces; add to the bowl and toss to combine the salad.
Peel and slice eggs crosswise into thin rounds. Chop or tear crispy smoked salmon into bite-sized pieces.
To serve, divide salad between plates or bowls; top with eggs and crispy smoked salmon. Enjoy!