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Chopped Salad with Alaska Seafood “Croutons”

Fresh greens tossed with tomato, avocado, bacon and blue cheese in a Sweet ‘n Spicy Balsamic Dressing, topped with golden Wild Alaska Seafood nuggets.

Ingredients:

For the Sweet ‘n Spicy Balsamic Dressing:

  • 1 cup red wine vinegar
  • 1 cup sugar
  • ½ cup balsamic vinegar
  • ¼ cup kosher salt
  • 1 Tbsp. garlic, finely minced
  • ½ oz. mustard powder, Colman’s® brand
  • 2 tsp. dried oregano leaves
  • 1 tsp. cracked black pepper
  • 1 tsp. red pepper flakes
  • 2 cups canola oil
  • 1 cup extra virgin olive oil
  • ¾ cup (approx.) water
  • ¾ cup parmesan cheese, grated

For the Salad:

  • 6 lb. iceberg lettuce, chopped 1 inch
  • 3 lb. mesclun or baby lettuces
  • 4 lb. (8 oz.) Alaska Popcorn Fish pieces, frozen (0.2 oz. each) or battered Alaska Cod or Pollock pieces, frozen (1 to 2 oz. each)
  • 4 lb. (8 oz.) tomatoes, diced ½ inch
  • 2 lb. (4 oz.) avocados, peeled, seeded, diced ½ inch
  • 1 ½ cups green onions, chopped
  • 4 cups bacon, chopped, cooked crisp
  • 1 lb. 2 oz. blue cheese, crumbled
  • 2 cups red onions, sliced thin
Directions:
  1. To make Sweet ‘n Spicy Balsamic Dressing, place all ingredients except oils, water and cheese into blender; blend thoroughly. With motor running, slowly add oils to emulsify. Thin with water, if needed. (Dressing should be thick.)
  2. Stir in cheese. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
  3. In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
  4. For each serving, deep-fry about 3 oz. fish until cooked through; drain.
  5. In bowl, toss 6 oz. lettuce and mesclun mix, 3 oz. tomatoes, 1 ½ oz. avocados, 1 Tbsp. green onions and a generous 3 Tbsp. Sweet ‘n Spicy Balsamic Dressing to coat. Plate. Sprinkle top with a scant 3 Tbsp. bacon, ¾ oz. cheese and ½ oz. red onions. Top with fish pieces.

View Party Plan: One Hoppy Easter

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