Description
We’re excited to bring you The Oliver’s Salad, inspired by the popular restaurant Oliver’s in Minnesota. This salad is packed with tender salmon, savory pepper and garlic confit, buttery avocado chunks, fire-roasted corn, crispy bacon bits, and topped with a smoky homemade ranch dressing. This dish is perfect for anyone looking for a rich, flavor-packed salad that is also nutritious and easy to prepare. Let’s dive in!
Ingredients
- Smoked Ranch:
- 1/2 cup mayo
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (adjust to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1–2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 garlic cloves, sliced thinly
- 1 tbsp red wine vinegar
- Salt to taste
- The You-Picks:
- 5 oz spring mix (about 1–2 cups per serving)
- 24 oz salmon or chicken (about 3–4 oz per serving)
- 3 avocados (about half per serving)
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- 1/4 cup sunflower seeds
Instructions
Step 1: Make the Smoked Ranch
Shake together all ingredients for the smoky ranch dressing in a jar until smooth. Taste and adjust to your liking by adding more lemon juice, vinegar, or spices. Set aside in the fridge to chill while you prepare the rest.
Step 2: Prepare the Pepper Confit
In a skillet, heat olive oil over medium heat. Add sliced mini sweet peppers and cook them slowly, stirring occasionally to develop a nice browning on the edges. After about 15 minutes, add garlic slices. Let them cook for another 10-15 minutes until golden and soft. Add red wine vinegar in the last five minutes to bring in a zesty flavor and scrape any browned bits from the pan.
Step 3: Cook the Bacon
Lay bacon strips on a baking sheet and bake at 400°F for about 20 minutes or until crispy. Once cooked, let it cool on a paper towel-lined plate, then crumble for the salad.
Step 4: Bake the Salmon
Preheat your oven to 400°F. Season the salmon with salt and pepper, then bake for 8-10 minutes, depending on thickness. You want it tender but cooked through.
Step 5: Assemble the Salad
On a plate, layer the spring mix as your base, followed by chunks of salmon, crumbled bacon, fire-roasted corn, avocado slices, pepper confit, and sunflower seeds. Drizzle generously with your homemade smoked ranch. Enjoy!
Notes
- Use Fresh Ingredients: The key to making this salad stand out is the freshness of ingredients. Use freshly roasted corn or grill your salmon for that extra smokey flavor.
- Customize the Dressing: Want a tangier ranch? Add more lemon juice or vinegar. You can also experiment by adding spices like cayenne pepper for extra heat.