27 Trio Salad Tom Woteki, Aug 2003 Trio Salad with Lettuce Presentation This salad is as appealing to the eye as it is to the palate. In addition to the tower of lettuce, the trio of tasting salads can be varied endlessly. Here is one variation: To serve 1 obtain: 3 to 5  leaf lettuce leaves 1 or 2 very long chives 1 very thin slice of cucumber* 2 or 3 T (chilled) salmon salad (See recipe below) 1 grilled diver or bay scallop, room temperature or slightly chilled 1 or 2 T mole verde (See below) 1 or 2 fresh figs, sliced thin Balsamic vinegar Lemon vinaigrette to taste *This should be a not quite paper-thin slice of cucumber taken along the full length of a 6 to 8 inch cucumber. You may be able to get it thin enough by hand but a mandolin will be much more effective – and much easier if you are making this dish in quantity. To prepare 1 salad: 1. Form the cucumber slice into a ring about 1 inch in diameter. Tie the ring with the chive to hold its shape. Chill until ready to serve. 2. Form the lettuce leaves into a bunch. Stuff the stalk ends into the cucumber ring. Carefully tighten the chive and adjust the size of the ring as needed so that the cuke will hold the lettuce upright on a plate. Place the lettuce tower in the center of a large salad plate. 3. Arrange the salmon, scallop and figs slices around the lettuce, each in its own space. 4. Dress the scallop with the mole and the figs with the balsamic. 5. Drizzle the vinaigrette over the lettuce to taste. 6. Serve immediately. Copper River Salmon Salad Serves 6 – 8 tasting portions Obtain: 1 lb Copper River salmon fillet 1/2 to 3/4 cup homemade remoulade sauce 1 bouquet garni Cayenne pepper to taste White wine for poaching Proceed: 1. Gently poach the salmon in wine and water with the bouquet garni. About 10 mins. per inch of thickness. Be careful not to overcook. 2. Remove the salmon at once and let cool. 3. Remove the skin from the salmon and gently flake the fish into a mixing bowl. 4. Dress the salmon with the remoulade seasoning with cayenne pepper, all to taste. 5. Chill until ready to serve. Mole Verde Rapido (Quick Mole) The wonderful Mexican sauces made from chiles, nuts and spices known as moles make wonderful condiments. Green mole is especially good with seafood. Most moles cook for hours. This simple one can be made in a hurry. Obtain: 6 fresh poblano chiles 2 to 3 T toasted pine nuts (pignolis) 1 to 2 T toasted pecans 1 lime 2 T finely diced cilantro Salt to taste Dilute chicken broth as need (about 1-1/2 cups) Proceed: 1. Roast the chiles over high heat on the grill until thoroughly blackened. Let cool. Peel, remove seeds and stem. 2. Toast the nuts over high heat until golden brown. Immediately remove from heat. 3. Puree the chiles and nuts in a food processor blender until smooth. 4. Cook the chile mixture over low heat thinning with the dilute stock as needed to achieve consistency, 30 to 60 mins. At the end the mole should have a thick not runny consistency. Add salt along the way as desired. 5. Let cool. Squeeze in the juice of the lime and stir in  the cilantro. Correct the seasoning. 6. Serve at room temperature when dressing seafood.