Red and Orange Salad
Red and Orange Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- salt and pepper
- 3 tablespoons Fustini’s Delicate SELECT olive oil
- 2 cups cooked salmon fillet, flaked
- 4 large carrots, peeled and grated
- 1 tablespoon capers, chopped
- 1 teaspoon dried tarragon
- 2 scallions, sliced thin
- 3 ripe tomatoes, sliced thin
Directions
- Place vinegar, lemon juice, mustard, salt, pepper and olive oil in a jar with a tight-fitting lid and shake to emulsify. Pour half of the dressing over the salmon and let sit for 20 minutes. Combine the carrots, capers, tarragon and scallions in a large bowl. Pour the rest of the dressing over and toss to coat. To serve, place the tomatoes on the bottom of each serving plate. Top with a large dollop of carrots and then some of the cooked salmon and serve.
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