Yes, it is still summer!!!  Fall does not officially start for two more days. Salads are still in style my friends!  Actually the more I look at it, the hearty baby kale makes this the perfect seasonal transition dish.  Kale grows well in cool environments and large quantities are available until the ground freezes. 

Our 5.5oz skin-on Arctic Char portions are brand new at High Liner Food Service.  It's a versatile product that can help create some stunning plate presentations.  Arctic Char tastes and performs very similar to Trout and Salmon, but has a higher prestige.  This product is suited for fine dining or casual fine dining establishments.

To make the dressing you will need to peel a few peaches. This is achieved by using a sharp vegetable peeler, and a gentle touch. There is no need to blanch the peach. The skin comes off quite easily with the vegetable peeler.

The crispy, crunch of the sweet potato crisps are a nice addition to this salad. I find people eat out to experience things that they normally wouldn’t cook at home. Sweet potato crisps are something that not many people eat every day, yet alone cook.

I used a sharp vegetable peeler, but if I was doing a large batch I’d probably use a mandolin or the meat slicer. As long as they are paper thin you are half way there. The other half is clean oil to deep fry them in. Oil should be @ 250F, and it’s important not to over crowd the deep fryer. They need space to float around without touching one another. Take them out of the oil when they are crisp, (appox 1 min) drain on a paper towel and season with fine sea salt. They should be light and crispy.

Full recipe can be found here

Stay hungry my friends!