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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Goldel vegetables and fruits with the smoked salmon is great. A meal by it self but can be a side. Adapted from Christopher Idone's Salad Days 1989 Ingredients:
ingredients |
1 pint yellow or red cherry tomatoes |
2 lg. yellow tomatoes, seeded and cubed |
4 ripe red plum tomatoes, halved |
8 small golden beets, cooked, peeled and thinly sliced |
8 small red beets, cooked, peeled and thinly sliced |
1 bunch baby finger carrots trimmed with 1/2 inch of the greens attached and scraped |
2 golden frying peppers, seeded, deveined, and cut into medium julienne |
2 red frying peppers, seeded, deveined, and cut into medium julienne |
4 golden plums, halved,pitted, and sliced |
1 small bunch seedless red grapes, trimmed into 4 small clusters on vine |
2 red bartlett pears, cored and thinly sliced |
2tangelos, peeled and sectioned |
1 lb. smoked salmon, thinly sliced |
walnut vinaigrette |
1/2 cup vegetable oil |
1/4 cup walnut oil |
1/4 cup white wine vinegar |
juice of 1 lime |
salt and freshly milled black pepper |
toasted walnuts |
2 tbs. safflower oil |
1 garlic clove |
1/4 cup walnut pieces |
salt |
Directions:
1. Method:
2. 1)Attractively arrange separate groups of the vegetables and fruits on 4 chilled plates.
3. 2)Layer the salmon in the center of the platter.
4. 3)In a bowl, whisk together the vinaigrette ingredients and season with salt and pepper to taste.
5. 4)To toast Walnuts, warm the safflower oil in a small skillet over moderate heat.
6. 5)Slowly cook the garlic until golden brown. Remove and discard.
7. 6)Add the walnuts and toast, shaking the pan, until browned.
8. 7)Remove at once and drain on papper towels. Sprinkle liberally with salt.
9. 8)Serve the salad at room temperature with the salad dressing and toasted walnuts on the side..
10. Calories: Salad; 500 per serving, Dressing; 91 per Tbs., Walnuts; 80 per serving
11. Wine: Sauvignon Blanc ( Arbor Creek or Parducci )
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