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Smoked salmon, arugula, herb croutons and kesong puti salad

Smoked salmon, arugula, herb croutons and kesong puti salad

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Good quality kesong puti is a huge part of what makes this salad so delightful. But, if unavailable, ricotta or cottage cheese should be good substitutes.
Course Salad
Cuisine International
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

For the salad dressing

  • 2 tablespoons plain mustard
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • zest of one lime
  • 1 teaspoon dried dill
  • ⅓ cup olive oil not extra virgin
  • 2 generous pinches salt
  • 1 pinch pepper

For the croutons

  • ½ day-old baguette
  • ¼ cup olive oil not extra virgin
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons sesame seeds (I used a combination of black and white)
  • 1 teaspoon dried dill

For the salad

  • ¼ cup chopped toasted cashew nuts
  • 3 to 4 cups baby arugula
  • 1 cup smoked salmon
  • 100 grams kesong puti

Instructions

Make the salad dressing

  • In a mixing bowl, whisk together the mustard, honey, lime juice, lime zest and dill.
  • Pour in the olive oil slowly in a thin stream, whisking as you pour.
  • Add salt and pepper. Whisk. Set the salad dressing aside to allow the flavors to develop.

Make the herbed croutons

  • Cut the bread into one-inch cubes. 
  • Place the bread cubes in a bowl. Drizzle the olive oil over them. Sprinkle in the salt and pepper. Toss thoroughly.
  • Place a large frying pan on the stove. Set the heat to medium-low.
  • Spread the oiled bread cubes in the pan. Cook without disturbing for a minute or so to allow the undersides to brown. 
  • Stir the bread cubes. Cook for another two to three minutes, stirring often, until all sides are lightly browned.
  • Add the sesame seeds to the bread bread cubes. Continue cooking for another minute. Toss the contents of the pan often to keep the sesame seeds moving to prevent them from burning.
  • Sprinkle the dill over the croutons and cool while you prepare the salad.

Complete the salad

  • Toast the chopped cashew nuts in an oil-free pan until lightly browned and glistening with the nuts' own oil. Set aside to cool.
  • Tear off the root ends of the arugula. Rinse well. Dry in a salad spinner.
  • Tear the smoked salmon and kesong puti into bite-size pieces.
  • Pour a quarter of the salad dressing into a large mixing bowl. Add the salmon, arugula, croutons, cheese and nuts. Drizzle in another quarter of the salad dressing. Toss to coat every ingredient with dressing.
  • Divide the salad among four bowls. Drizzle with more dressing before serving.