|
|
 |
Strawberry Salmon Salad with Orange Vinaigrette
|
- Mixed greens
- Sliced strawberries
- Chopped walnuts
- Grilled or smoked salmon
- Orange vinaigrette dressing (see below)
|
| Orange vinaigrette dressing: |
- 2 teaspoons olive oil
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1 teaspoon grated orange zest
- 1 cup freshly squeezed orange juice
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons Champagne vinegar (or white wine vinegar)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
|
Saute shallots and garlic in 2 teaspoons of olive oil over low to med-low heat for about 1-2 minutes. Add the orange zest to the pan and continue to cook for 30 seconds. Pour the orange juice into the pan and bring to a boil, allowing the juice to reduce by 3/4, about 8 minutes. (The mixture should be thick and syrupy.)
Pour the warm orange mixture into a medium bowl, and add the mustard, honey, vinegar and a little salt and pepper (to taste). Stir vigorously and slowly drizzle the 2/3 cup oil into the bowl as you whisk. Set the vinaigrette aside as you prepare the salad.
Arrange greens with strawberries, walnuts and salmon. Pour desired amount of vinaigrette over the salad, blending well. Optional: top with some freshly grated parmesan cheese.
|
|
|
