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seattle's pike place market salad

(5 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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" at the fish stand. But it's so much more! It's a must-see for anyone visiting Seattle. It offers fresh fish caught daily in Pacific NW waters, locally grown produce, and quaint boutiques selling local artisan wares. Be sure to visit the Market when you're in Seattle.

(5 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 5 Min
method Pan Fry

Ingredients For seattle's pike place market salad

  • 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

How To Make seattle's pike place market salad

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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