Chopped Salad with Alaska Seafood “Croutons”

Name: Chopped Salad with Alaska Seafood “Croutons”
Ingredients: 1 cup red wine vinegar; 1 cup sugar; 1⁄2 cup balsamic vinegar; 1⁄4 cup coarse salt; 1 tablespoon garlic, finely minced; 1⁄2 ounce mustard powder; 2 teaspoons dried oregano leaves; 1 teaspoon cracked black pepper; 1 teaspoon red pepper flakes; 2 cups canola oil; 1 cup extra virgin olive oil; 3⁄4 cup water; 3⁄4 cup Parmesan cheese, grated; 6 pounds iceberg lettuce, chopped; 3 pounds mesclun or baby lettuces; 4 pounds (8 oz.) Alaska popcorn fish pieces, frozen; 4 pounds (8 oz.) tomatoes, diced ½ inch; 2 pounds (4 oz.) avocados, peeled, seeded, diced; 1 1⁄2 cups green onions, chopped; 4 cups bacon, chopped, cooked crisp; 1 pound (2 oz.) blue cheese, crumbled; 2 cups red onions, sliced thin

Shop Ingredients

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

Ingredients

1 cup red wine vinegar
1 cup sugar
1⁄2 cup balsamic vinegar
1⁄4 cup coarse salt
1 tablespoon garlic, finely minced
1⁄2 ounce mustard powder
2 teaspoons dried oregano leaves
1 teaspoon cracked black pepper
1 teaspoon red pepper flakes
2 cups canola oil
1 cup extra virgin olive oil
3⁄4 cup water
3⁄4 cup Parmesan cheese, grated
6 pounds iceberg lettuce, chopped
3 pounds mesclun or baby lettuces
4 pounds (8 oz.) Alaska popcorn fish pieces, frozen
4 pounds (8 oz.) tomatoes, diced ½ inch
2 pounds (4 oz.) avocados, peeled, seeded, diced
1 1⁄2 cups green onions, chopped
4 cups bacon, chopped, cooked crisp
1 pound (2 oz.) blue cheese, crumbled
2 cups red onions, sliced thin

Directions

Step 1
To make Sweet ‘n Spicy Balsamic Dressing, place the red wine vinegar, balsamic vinegar, garlic, oregano, red pepper flakes, Parmesan, sugar, salt, mustard powder, black pepper and water into blender; blend thoroughly. With motor running, slowly add olive oil and canola oil to emulsify. Thin with water, if needed. (Dressing should be thick.)
Step 2
Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
Step 3
In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
Step 4
For each serving, deep-fry about 3 oz. fish until cooked through; drain.
Step 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 3 Tbsp. bacon, ¾ oz. blue cheese and ½ oz. red onions. Top with fish pieces.