I introduce you to a Pike Place inspired salad.
This week I had a first. This might be a good place to admit it only took me four plus decades to visit Alki Point in Seattle. < hangs head in shame >. Yes, I really did grow up here. And I’ve been to Seattle close a million times but I purposefully wandered my way to Alki while doing an errand in Seattle this week. Nothing was going to stop me. It’s so beautiful that it will not take me four decades to visit again.
See the Space Needle in all her glory? She is 50 this year so the city painted her orange just like when she was first built for the World’s Fair in 1962. I love Seattle and could talk about Washington and it’s beauty for hours but I will now introduce you to our beautiful food.
The Northwest Autumn Salad… with Salmon Pear & Blackberry. She is fresh. She is lovely and she is perfectly delicious for a dinner party or brunch.
While walking through Pike Place recently, I was handed some smoked salmon. I took two steps further and was handed a piece of perfectly ripened pear by another merchant. I knew right away that there was something amazing happening. As I enjoyed them both, my taste buds were dancing.
- A couple of big handfuls of spring lettuce mix
- 3/4 cup fresh blackberries
- 2 ounces smoked salmon (Think: Wild, Northwest and Copper River whenever possible) Never settle for “farm fed” salmon.
- 1/2 ripe pear, diced
- 1/4 cup chopped pecans (optional)
You could toss the salad together, but I prefer to create beautiful layers. Starting with the lettuce, sprinkle the other ingredients on top and enjoy the Northwest on a plate.
SALAD DRESSING INGREDIENTS:
- Juice from 1/2 fresh lemon (about 1/4 cup)
- 3/4 cup extra virgin olive oil
- 2 teaspoons sugar
- Salt & pepper to taste
Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.