Salmon that is light and flaky, a silky, savory confit of peppers and garlic, large buttery pieces of avocado, roasted corn, salted bacon, and rivers and rivers of homemade smoky Ranch. Were we too explicit? Are you already making it?
Oliver’s, a local restaurant in POY’s area, offers this delicious salad as a regular menu item. Oliver’s is not a place you can visit every day, but if you have a need for hefty salads, this recipe will help.
Ingredients for this Salad
Have you tried pepper confit before? This salad is full of delicious ingredients, but the pile of goodness at the top is something special. Slowly simmer the sweet pepper rings and then the thin garlic slices in olive oil until the mixture is soft and buttery. You can store this mixture in the fridge and use it to top almost anything, including salads.
Let’s also make the other components.
Smoked Ranch:
- Mayo
- Full-fat Greek yogurt (or sour cream)
- Milk or Buttermilk
- White vinegar or lemon juice
- Dill and chives freeze-dried
- smoked paprika
- Garlic powder and onion powder
- salt & pepper
Pepper confit
- Olive oil
- mini sweet peppers
- You can also find out more about the following:
- Red wine vinegar
- Salt
For our favorite salad build:
- Spinach or salad greens
- Choose your adventure and learn to cook salmon!
- avocado
- Fire-roasted corn
- sunflower seeds
We always suggest that you choose from the last list. Go big or go BIG!
Here’s How to Make Oliver’s Salad
Let’s get started with the giant salad!
- Smoked Ranch: Shake all ingredients in a jar and adjust according to your taste. Make it yours!
- Pepper Confit. Heat the olive in a pan over medium heat. Add the peppers to the skillet and cook until they are brown and soft. Add the garlic near the end to make it golden and soft.
- Bacon & Salmon: Place the bacon in the oven first and the salmon for the last 8-10 minutes.
- Salad: Arrange everything in a pile and drizzle with the smoked Ranch.
This is something we cannot emphasize enough, so let this be a gentle reminder to go big or go home.
Why is this salad so good?
This salad is so special because it screams, “Hello!” Hi! How can you resist? It’s so satisfying. So much flavor.
You can also prepare the ingredients ahead of time and have them ready at all times to create this salad. The salmon is best cooked just before serving, but all the other ingredients — Ranch, bacon, confit — are waiting for you in your fridge!
You can also make it yours by changing it to suit you. This would be great with grilled shrimp or Chicken (oooooh, yes, you must try). You can leave out the protein and double, triple, or quadruple that buttery avocado chunks and you won’t regret it!
Please be extravagant with your dressing for the day. This salad is the legacy it deserves.
Ingredients
The Smoked Ranch
- 1/2 Mayo
- 1/2 full-fat Greek yogurt. You can also find out more about Sour cream
- 1/2 milk. You can also find out more about buttermilk
- One teaspoon white vinegar. Youof can also find out more about Lemon juice. More to Taste
- Two teaspoons Dill freeze-dried
- Two teaspoons Freeze-dried chives (or 2 Tablespoons Fresh chives )
- 1 – 2 The best way to eat teaspoons is by using them. smoked paprika
- Half a teaspoon of Onion powder
- Half a teaspoon of Garlic powder
- Half a teaspoon Salt
- Black pepper Taste
The Pepper Confit
- Three tablespoons Olive oil
- 1 pound mini sweet peppers Sliced into rings
- 3 Cloves You can also find out more about the following: Sliced into thin pieces
- One tablespoon of Red wine vinegar
- Salt Taste
The You Picks
- 5 Ounces Spring mix About 1-2 cups of ice per serving
- 24 Ounces Salmon You can also find out more about Chicken. Serving size: 3-4 ounces
- Three avocados Half an avocado per serving
- 1 lb. Cooked and crumbled
- 2 Fire-roasted corn
- 1/4 sunflower seeds
Instructions
- Smoked Ranch: Shake the ingredients in a jar to a smooth consistency. Adjust to taste. It’s yours.
- Pepper Confit. Heat olive oil in a pan over medium heat. Add the peppers to the skillet and cook until they are soft and brown. Stir only occasionally so that you can get a nice browning. I cook them between 20-30 minutes. Add the garlic to the peppers during the last 15-20 minutes. This will make it golden and soft. Add the vinegar in the previous five minutes to give it a little zip and remove any brown bits that may have accumulated on the bottom of your pan.
- Bacon Cook at 400 degrees Fahrenheit for 20 minutes. Drain and let cool on a plate lined with paper towels. For the salad, crumble.
- Salmon: Pat the salmon dry and season it with salt and black pepper. Bake salmon at 400 degrees Fahrenheit for 8-10 mins (depending on size and desired doneness).
- Salad: Arrange everything on greens, and drizzle with smoked Ranch. SO GOOD.
