Fustini's Oils and Vinegars
Red and Orange Salad

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Red and Orange Salad

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Red and Orange Salad


Submitted by Corporate Chef Andy Stewart

Servings4

Ingredients


Directions

Step 1. 

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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