Lido Recipe: Hearty Smoked Salmon and Beet Salad

Posted by The Dolphin Bay | October 3rd, 2013 / No Comments »

Smoked Salmon Salad

Smoked Salmon and Beet Salad, pairs with Stephen Ross Pinot Noir

Recipe By Executive Chef Maegen Loring

 

1 Large Roasted Beet, Peeled

6 cups Mixed Greens

1 Bulb Thinly Sliced Fennel

½ Cup Balsamic Vinaigrette

½ Lb. Smoked Salmon

½ Cup Dried Cranberries

 

Toss the greens with the fennel and vinaigrette.  Garnish with the beets, salmon and cranberries.

 

Balsamic Vinaigrette

Juice of 1 Lemon

½ Cup of Balsamic Vinegar

2 Tbsp Honey

1 Tsp Sesame Oil

2 Tbsp Dijon Mustard

1 cup Olive Oil

1 cup Canola Oil

 

In a medium sized bowl, add the mustard, vinegar, honey and lemon.  Slowly whisk in the oils until fully incorporated.  Add salt and pepper to taste.


This entry was posted on Thursday, October 3rd, 2013 at 6:50 pm and is filed under Recipes From Our Chefs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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