Garden Hearts® Salmon Wrap

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Petite Romaine Hearts
  • 8 8-ounce salmon filets, cut into one-inch strips
  • salt and pepper to taste
  • 4 ozs olive oil
  • 12 Garden Hearts® Ultimate Caesar Dressing
  • (recipe follows)
  • 8 12-inch thin flour tortillas
  • 1 cup fresh dill, chopped
  • 2 cups caper berries

METHOD

  1. Season the salmon strips with salt and pepper. Pan sear in olive oil until medium-well done. Set aside.
  2. Toss washed, whole-leaf Garden Hearts Petites with the dressing and arrange on warm tortilla.
  3. Roll the seared salmon strips in dill, place on top of Garden Hearts and roll tightly, taking care not to tear the tortilla.
  4. Slice the roll in half on an angle, place with the cut sides showing on a serving plate, and garnish with caper berries.

DRESSING

  • 3 egg yolks
  • 4 flat anchovy filets, mashed
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cup extra virgin olive oil
  • 1 cup freshly grated Parmesan cheese.

DRESSING METHOD

  1. In a blender or mixing bowl, combine the egg yolks, anchovies, garlic, mustard, lemon juice, vinegar, salt and pepper. Whisk well until foamy.
  2. Gradually add the extra virgin olive oil in a slow pace so the mixture can absorb the oil until fully emulsified. Add the Parmesan cheese. The dressing will have a thick consistency so it will adhere well to the lettuce. Refrigerate until ready for use.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"Let's do the wrap with delicately sweet, tender Garden Hearts®. A delightful change from the humdrum sandwich, it's easy to make and a sure hit with your guests!"