I feel under the weather today. I make this smoked gindara salad with balsamic vinaigrette because I found mixed green salad, cherry tomatoes, smoked gindara and day-old white bread sitting nicely in my fridge. This salad with smoked gindara, balsamic vinaigrette and garlic croutons is easy, simple and light.
Smoked Gindara Salad with Balsamic Vinaigrette
If you don’t have smoked gindara you can replace it with smoked salmon or just skip it. I like to add crushed roasted garlic for my salad dressing because it adds more flavour, but if you don’t have roasted garlic just skip it and use only olive oil & balsamic vinegar for the dressing.
- 3 cups mixed salad green
- 10 cherry tomatoes
- 200 gr smoked salmon, very thinly sliced
- 1 clove roasted garlic
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper
- 1/2 loaf day-old bread
- 2 tablespoon olive oil
- 2 cloves garlic, crushed
- Garlic croutons: Cut the bread into small cubes. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for about 1 minute, until garlic sizzle and fragrant. Add the bread cubes and cook for about 2 minutes until golden and crispy, stirring bread frequently to prevent burning. Discard garlic and season bread with salt, set aside.
- Balsamic vinaigrette: Mashed roasted garlic in a sauce bowl. Whisk in oil and balsamic vinegar in a bowl. Season with salt and pepper.
- Smoked Gindara Salad with Balsamic Vinaigrette: Place mixed greens and half of tomatoes in a salad bowl. Toss with enough dressing to coat lightly. Pile up salad in a serving plate, arrange smoked salmon over mixed greens and drizzle more dressing over salad. Sprinkle with garlic croutons and cherry tomatoes.