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home > recipes > salads and dressings > cedar-smoked salmon salad with toasted walnuts and buffalo mozzarella
from Erie, PA Monster title and monster taste. Be warned though about the chard — a leafy green that's a relative of the beet which imparts a bitter taste to the salad. If you prefer a milder flavor, try substituting spinach for the chard. Serves 6 Salad 2 pounds Swiss chard, chopped 7 oz. cedar (or other) smoked salmon filet 2 cups toasted walnuts 10 oz. smoked buffalo mozzarella cheese Dressing 3/4 cup olive or vegetable oil 3/4 cup balsamic vinegar 1/4 cup ground black pepper Crumble salmon filet into small, bite-sized pieces. Tear the cheese into slightly larger, but bite-site, pieces. Combine with other salad ingredients above into a large zip-top plastic bag. Pour balsamic vinegar into a small bowl. Add the pepper. Into the vinegar mixture, slowly pour the oil, mixing briskly, making sure to emulsify the dressing. Pour the dressing on top of the "dry" ingredients already in the plastic bag. Seal the top of the bag and shake vigorously, evenly distributing the dressing and other ingredients. Plate and serve.

Cedar-smoked Salmon Salad with Toasted Walnuts and Buffalo Mozzarella


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(posted August 13, 2003)

from Erie, PA

Monster title and monster taste. Be warned though about the
chard — a leafy green that's a relative of the beet which imparts a bitter taste to the salad. If you prefer a milder flavor, try substituting spinach for the chard.

Serves 6

Salad
2 pounds
Swiss chard, chopped
7 oz.
cedar (or other) smoked
salmon filet
2 cups toasted walnuts
10 oz. smoked
buffalo mozzarella cheese

Dressing
3/4 cup
olive or vegetable oil
3/4 cup
balsamic
vinegar
1/4 cup ground black pepper

Crumble salmon filet into small, bite-sized pieces. Tear the cheese into slightly larger, but bite-site, pieces. Combine with other salad ingredients above into a large zip-top plastic bag.

Pour
balsamic
vinegar into a small bowl. Add the pepper. Into the vinegar mixture, slowly pour the oil, mixing briskly, making sure to emulsify the dressing.

Pour the
dressing on top of the "
dry" ingredients already in the plastic bag. Seal the top of the bag and shake vigorously, evenly distributing the dressing and other ingredients.

Plate and serve.



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