Using fresh ingredients, this is a fast dish that wows. The Salty's chefs suggest serving this dish with a white anchovy vinaigrette for an Italian twist. Ingredients: 12 ounces cured salmon (lox) 2 bunches arugula 1⁄4 fennel bulb, minced 1⁄4 red onion, julienned 1⁄4 roasted red pepper, julienned White Anchovy Vinaigrette (recipe below) White Anchovy Vinaigrette 1 white anchovy, roughly chopped 1⁄2 shallot, chopped 1 tablespoon Dijon mustard 4 sprigs parsley, chopped 1 sprig thyme 1/3 cup sherry vinegar 1 cup extra-virgin olive oil salt and freshly ground pepper....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Cured Salmon Carpaccio and Arugula Salad
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