Recipes
Mixed Green Fall Salad with Hot Smoked Salmon
Here is a light, easy, and refreshing recipe suitable for any time of year, but with a special emphasis on Fall season greens. Of course, you can use any greens you’d like for this recipe, but we suggest a healthy amount of arugula mixed with various Fall season lettuces and kale. If you are making this salad well ahead of time, we suggest using mostly arugula and baby kale. This is because the semi-firm leaves are less likely to wilt under refrigeration. Not to mention the small leaf size won’t need any chopping. If you are preparing the salad immediately before serving, you can consider adding a greater variety of leafy green vegetables like butterhead, Boston, bibb, or - for a more chopped salad feel - you could use chopped iceberg, butterhead, or romaine. This dish is so versatile it’s really the dealer’s choice! For the hot smoked salmon component, we suggest our honey maple hot smoked salmon, but any hot smoked salmon will work deliciously in this dish. Finishing this salad with a topping of grated parmesan or pecorino-romano is optional but encouraged!
Directions
For the dressing Mix all the dressing ingredients together in a small bowl or measuring cup. If you are not planning to use the dressing immediately, refrigerate until about a half hour before serving. Mix well before serving. This dressing will keep well under refrigeration for at least a month.
For the salad Mix the arugula and baby kale in whatever salad bowl you plan to serve in. If you are using mixed greens, add them to the salad mixture now. If you are serving the salad immediately, and plan to use the suggested chopped lettuces, add them now as well. If you are planning to serve this salad later, wait to add chopped lettuces until just before serving and re-toss.
Add the red onion. Flake the hot smoked salmon using a fork or by hand. Add the hot smoked salmon to the salad. Lightly toss the ingredients again.
Add grated parmesan or pecorino-romano, dress the salad (or offer the dressing on the side), and serve.
Prep Time
20min
Serves
8people
Ingredients
For the dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 4 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
For the salad:
- 6 ounces arugula
- 6 ounces baby kale
- 6 ounces fresh lettuce, chopped (can be substituted with more arugula and/or baby kale)
- ½ cup red onion, thinly sliced
- 12 ounces Acme Smoked Fish Honey Maple Hot Smoked Salmon, flaked
- ½ cup grated parmesan or pecorino-romano cheese (optional)
Here is a light, easy, and refreshing recipe suitable for any time of year, but with a special emphasis on Fall season greens. Of course, you can use any greens you’d like for this recipe, but we suggest a healthy amount of arugula mixed with various Fall season lettuces and kale. If you are making this salad well ahead of time, we suggest using mostly arugula and baby kale. This is because the semi-firm leaves are less likely to wilt under refrigeration. Not to mention the small leaf size won’t need any chopping. If you are preparing the salad immediately before serving, you can consider adding a greater variety of leafy green vegetables like butterhead, Boston, bibb, or - for a more chopped salad feel - you could use chopped iceberg, butterhead, or romaine. This dish is so versatile it’s really the dealer’s choice! For the hot smoked salmon component, we suggest our honey maple hot smoked salmon, but any hot smoked salmon will work deliciously in this dish. Finishing this salad with a topping of grated parmesan or pecorino-romano is optional but encouraged!
Ingredients
For the dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 4 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
For the salad:
- 6 ounces arugula
- 6 ounces baby kale
- 6 ounces fresh lettuce, chopped (can be substituted with more arugula and/or baby kale)
- ½ cup red onion, thinly sliced
- 12 ounces Acme Smoked Fish Honey Maple Hot Smoked Salmon, flaked
- ½ cup grated parmesan or pecorino-romano cheese (optional)
