Serves: 24
Sweet ‘n Spicy Balsamic Dressing:
1 cup red wine vinegar
1 cup sugar
1/2 cup balsamic vinegar
1/4 cup kosher salt
1 Tbsp. garlic, finely minced
1/2 oz. mustard powder, Colman’s® brand
2 tsp. dried oregano leaves
1 tsp. cracked black pepper
1 tsp. red pepper flakes
2 cups canola oil
1 cup extra virgin olive oil
3/4 cup (approx.) water
3/4 cup parmesan cheese, grated
6 lb. iceberg lettuce, chopped 1 inch
3 lb. mesclun or baby lettuces
4 lb. 8 oz. Alaska Popcorn Fish pieces, frozen (0.2 oz. each) or battered Alaska Cod or Pollock pieces, frozen (1 to 2 oz. each)
4 lb. 8 oz. tomatoes, diced ½ inch
2 lb. 4 oz. avocados, peeled, seeded, diced 1/2 inch
1 1/2 cups green onions, chopped
4 cups bacon, chopped, cooked crisp
1 lb. 2 oz. blue cheese, crumbled
2 cups red onions, sliced thin
Sweet ‘n Spicy Balsamic Dressing:
To make Sweet ‘n Spicy Balsamic Dressing, place all ingredients except oils, water and cheese into blender; blend thoroughly. With motor running, slowly add oils to emulsify. Thin with water, if needed. (Dressing should be thick.)
Stir in cheese. 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 1/2 oz. avocados, 1 Tbsp. green onions and a generous 3 Tbsp. Sweet ‘n Spicy Balsamic Dressing to coat. Plate. Sprinkle top with a scant 3 Tbsp. bacon, 3/4 oz. cheese and 1/2 oz. red onions. Top with fish pieces.
FOR YOUR DISPLAY:
“Fresh greens tossed with tomato, avocado, bacon and blue cheese in a Sweet ‘n Spicy Balsamic Dressing, topped with golden Wild Alaska Seafood nuggets.”