seafood

Ingredients (Serves: 4)

1 bag White Toque Petits Peas
1 bag White Toque Tricolor Carrot Sticks
1 box Boil in Bag White Rice Cooked & Chilled
1 box Boil in Bag Wild Rice Cooked & Chilled
1 tray White Toque Roasted Tomatoes
2 bags White Toque Asparagus
1 bag White Toque Diced Artichoke Bottoms
1 jar Pitted Salt Cured Olives (14oz)
1 lb Cooked Shrimp (200-300)
1 4oz Portion Smoked Salmon Shredded
1 bunch Fresh Scallions Chopped
2 dz Maille Cornichons Diced
Chopped Fresh Seasonal Herbs
Maille Whole Grain Mustard
Light Mayonnaise
Maille White Wine Vinegar
Salt & Pepper (to taste)

Method

Thaw and pat dry all vegetables except the tomatoes.
Cut the asparagus into bite size pieces.
Cook the diced artichoke bottoms to remove the citrus flavor if present. Chill, reserve.
Cook both rice packets according to directions without seasoning to make 3 to 1 ratio of white to wild rice and a total of 12 cups.
Combine the first 12 ingredients and keep chilled.
To make the dressing combine the last 4 ingredients, adjust seasonings to taste.
To serve, add dressing to the salad and let it sit for 15 minutes in a refrigerator.

TIP: Dress only what you are serving, and serve immediately, for the vinegar will wilt and discolor the vegetables as well as continue to cook the seafood.

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