Bistro Salad Recipe
choice of grilled salmon or grilled chicken, cranberries, mandarin oranges, candied pecans, toast planks, spinach, raspberry walnut vinaigrette
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Ingredients
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Salad Base
Protein (choose one)
Candied Pecans
Toasts / Planks
Raspberry Walnut Vinaigrette
Method
Candied Pecans
- 1
Toast and Candy Pecans
In a small nonstick skillet over medium heat, add pecan halves, sugar and butter. Stir constantly for 3–5 minutes until sugar melts and coats pecans and they become fragrant. Transfer to a sheet of parchment to cool, sprinkle with sea salt while warm, separate into single pieces and set aside.
Toasts / Planks
- 2
Prepare Toasts
Preheat oven to 400°F (205°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil on both sides, and toast in the oven 6–8 minutes, flipping once, until golden and crisp. If using, rub warm toasts with the cut side of a garlic clove immediately after toasting. Keep warm or at room temperature.
Protein (grilled salmon or grilled chicken)
- 3
- 4
Grill Salmon
For salmon: preheat grill or grill pan to medium-high. Oil grill grates. Place salmon skin-side down and cook 4–5 minutes per side (depending on thickness) until opaque and just flaking (internal temp ~125–130°F for medium). Remove and rest 3 minutes, then flake into large pieces.
- 5
Grill Chicken
For chicken breasts: preheat grill or grill pan to medium-high. Grill 5–7 minutes per side, until internal temperature reaches 165°F. Transfer to platter and rest 5 minutes, then slice thinly on the bias.
Raspberry Walnut Vinaigrette
- 6
Make Vinaigrette
In a blender or using an immersion blender, combine raspberries, walnut oil, extra-virgin olive oil, white wine vinegar, honey, Dijon, salt and pepper. Blend until smooth. Taste and adjust seasoning or sweetness. If desired, strain through a fine-mesh sieve to remove seeds. Refrigerate until ready to use (can be made up to 2 days ahead).
Assemble Salad
- 7
In a large bowl, place baby spinach. Add mandarin orange segments and dried cranberries. Drizzle about 2–3 tablespoons of the raspberry walnut vinaigrette over the greens and gently toss to coat. Add candied pecans and toss lightly once more—reserve a few pecans for garnish.
- 8
Divide dressed greens between two plates. Top each plate with either grilled salmon pieces or sliced grilled chicken as chosen. Arrange 3 toasted planks per plate along the edge or on top. Garnish with remaining candied pecans and a few extra mandarin segments if desired. Serve extra vinaigrette on the side.