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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 seafood nuggets.

Ingredients

  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/4 cup kosher 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

  • 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.)
  • Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
  • In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
  • For each serving, deep-fry about 3 oz. fish until cooked through; drain.
  • 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.

Recipe Information

Ingredients

  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/4 cup kosher 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

  • 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.)
  • Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
  • In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
  • For each serving, deep-fry about 3 oz. fish until cooked through; drain.
  • 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.