Seattles Pike Place Market Salad Recipes

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SEATTLE'S PIKE PLACE MARKET SALAD



Seattle's Pike Place Market Salad image

Several different versions of this salad abound, but they always feature fresh northwest-grown produce sold at Seattle's famous Pike Place Market. Most people associate the Market with its brief spot in the limelight in the Tom Hanks/Meg Ryan movie "Sleepless in Seattle" (filmed in Seattle) or for the entertaining "fish tossers"...

Provided by Vickie Parks

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 16

WALNUTS:
1 Tbsp granulated sugar
3 Tbsp coarsely chopped walnuts
non-stick cooking spray
DRESSING:
1/2 c apple cider
3 Tbsp water
1/4 tsp cornstarch
1 Tbsp finely chopped shallot
1 Tbsp champagne vinegar
1/8 tsp salt
1/8 tsp black pepper
SALAD:
8 c herb mixed salad greens (or use a mix of lettuces and fresh herbs)
2 c fresh blackberries or boysenberries or pitted sweet cherries
1/4 c crumbled blue cheese

Steps:

  • 1. WALNUTS: Place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces. (This step can be done up to a day in advance and stored in an air-tight container.)
  • 2. DRESSING: Place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool. (This step can be done up to a day in advance and stored in refrigerator.).
  • 3. SALAD: place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. Serve immediately.

SEATTLE'S PIKE PLACE MARKET SALAD



Seattle's Pike Place Market Salad image

I've seen this recipe on several websites, but this one is from the health.com website. The ingredients are largely from fresh Pacific NW produce from the Pike Place Market. Most people associate Pike Place Market with its brief spot in the limelight in the Tom Hanks/Meg Ryan movie "Sleepless in Seattle" that was filmed in Seattle, or for the entertaining "fish tossers" at the fresh fish stand. But it's so much more than that. Pike Place Market is truly a must-see for anyone visiting Seattle with stand after stand of fresh fish caught in the Pacific Northwest waters, locally grown fresh produce, and a plethora of intriguing and quaint boutiques selling local artisan's crafts and wares. Be sure to visit the Pike Place Market whenever you make a stop in Seattle. NOTE: The recipe calls for pre-bagged herb salad mix. If you cannot find it at a your local market, just use any combination of lettuces and herbs.

Provided by Northwestgal

Categories     Berries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
cooking spray
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallot
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups herb mixed salad greens (see note in Intro)
2 cups blackberries, and (I used boysenberries) or pitted sweet cherries (I used boysenberries)
1/4 cup blue cheese, crumbled

Steps:

  • To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces. (This step can be done up to a day in advance and stored in an air-tight container.)
  • To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool. (This step can be done up to a day in advance and stored in refrigerator.).
  • To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. Serve immediately.

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