Description
f you’re searching for a flavorful and visually stunning salad, look no further than Oliver’s Salad! This vibrant dish, inspired by the popular Oliver’s restaurant in Minnesota, will bring the magic of its smoky, savory flavors straight to your kitchen. Whether you’re a salad lover or just craving something fresh and delicious, this Oliver’s Salad recipe will impress. Get ready for layers of tender salmon, garlic confit, buttery avocado, and smoky ranch dressing – a delight for any occasion!
Ingredients
- The Smoked Ranch Dressing:
- ½ cup mayo
- ½ cup full-fat Greek yogurt or sour cream
- ½ cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (more to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1–2 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- The Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced thin
- 1 tbsp red wine vinegar
- Salt to taste
- The Salad Toppings:
- 5 oz spring mix (about 1–2 cups per serving)
- 24 oz salmon or chicken (about 3–4 oz per serving)
- 3 avocados, halved and sliced
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- ¼ cup sunflower seeds
Optional substitutions:
- For a vegetarian version, replace salmon with grilled tofu or tempeh.
- Gluten-free or dairy-free alternatives: Substitute the buttermilk with almond or soy milk and use gluten-free bacon options.
Instructions
Step 1: Prepare the Smoked Ranch Dressing
In a mason jar or bowl, combine all ingredients for the smoked ranch. Shake or whisk until smooth. Taste and adjust seasoning if necessary – you can add more vinegar for tanginess or paprika for extra smokiness. Store in the fridge while preparing the rest of the salad.
Step 2: Create the Pepper Confit
Heat olive oil in a skillet over medium heat. Add the sliced sweet peppers and sauté for 20-30 minutes, stirring occasionally for even browning. In the last 10-15 minutes, add the garlic slices to soften and release their flavor. Finish with red wine vinegar and salt to taste. Remove from heat and set aside.
Step 3: Cook the chekin
Preheat your oven to 400°F (200°C). Place bacon strips on a baking sheet and cook for 20 minutes until crispy. Transfer to a paper towel-lined plate and crumble for the salad.
Step 4: Roast the Salmon
Pat the salmon fillets dry and season with salt and pepper. Bake at 400°F (200°C) for 8-10 minutes, depending on the thickness and desired doneness. Once done, let the salmon rest before breaking it into chunks for the salad.
Step 5: Assemble the Salad
Arrange spring mix on individual plates or a large platter. Add salmon, pepper confit, bacon, avocado slices, roasted corn, and sunflower seeds. Drizzle generously with the smoked ranch dressing, and serve immediately.
Notes
- Tip 1: Use fresh, high-quality ingredients for the best flavor – opt for wild-caught salmon and organic vegetables.
- Tip 2: Feel free to prepare the smoked ranch and pepper confit ahead of time. Both can be stored in the fridge for up to 3 days.
- Tip 3: If you’re short on time, you can use rotisserie chicken instead of cooking the salmon.