Salad 101

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad Episode 1 and Harvest Salad with Apple Cider Vinaigrette.

Yield: Serves 6


  • For the croutons:
    • 1 whole baguette, cubed
    • ¼  cup of water
    • ¼  cup of olive oil
  • For the dressing:
    • 1 cup of olive oil
    • 1 Tbsp of Dijon mustard
    • ½ cup of honey or maple syrup
    • ½ cup of red wine vinegar
  • For the salad:
    • 10-12 oz of your favourite greens mix
    • a handful of any sprouts
    • 1 carrot, shredded
    • half a red onion, thinly sliced
    • a bunch of fresh basil leaves or any fresh leafy herb


  1. For the croutons:
    • Preheat your oven to 375°F. Sprinkle the baguette with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will add interior chewiness while the oil crisps the outside.
  2. For the dressing:
    • Place all ingredients in a 500 ml mason jar and shake vigorously until smooth and emulsified.
  3. For the salad:
    • Toss all the salad ingredients in a large salad bowl. At the last second to preserve the crispness of the greens lightly dress the works, saving any dressing leftovers in the fridge for next time. Top with the croutons, serve and share.