salmon arugula salad
Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnati, Ohio)
Ingredients
- Lemon-Citrus Vinaigrette:
- Italian vinaigrette - 4 oz.
- lemon oil - 1 oz.
- orange oil - 1 oz.
- Dijon mustard - 1 tsp.
- dried oregano - 1/2 tsp.
- dried basil - 1/2 tsp.
- dried parsley - 1 tsp.
- Salad Assembly:
- Sixty South salmon fillet - 7 oz.
- baby arugula - 3 oz.
- pine nuts - 1 oz., toasted
- artichoke quarters - 2 oz., marinated
- red bell peppers - 2 oz., roasted
- parmesan cheese - 2 oz., shaved
- cherry tomatoes - 1.9 oz.
- carrots - 1 oz., shredded
- lemon-citrus vinaigrette - 3 oz.
- lemon oil - 1 oz.