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Cold Grilled Catfish Salad with Rasberry Dressing

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(Recipe ID: 741)
Serves 4-6
Preparation time: 20 minutes
Source: Chef Joseph Lowery
Catfish is not just for frying. It may seem unusual to feature catfish in a salad, but the combination of flavors will convert skeptics.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 pounds Cold Grilled Catfish, removed from the bone and cut into bite-size pieces
- 1 head Romaine Lettuce, washed and torn into pieces
- 1 small Purple Onion, sliced Julienne
- 1 Tablespoon Chopped Pecans per serving
- 2-3 Cherry Tomatoes per serving
- 3/4 cup Raspberry Vinegar
- 1/4 cup Mayonnaise
- 2 Tablespoons Dijon Mustard *
- 1/2 cup Olive Oil *
- 1 teaspoon Thyme *
- 1 Tablespoon Tarragon *
- Salt and Pepper, to taste *
Instructions
- In a large salad bowl, combine catfish, lettuce and onion and set aside
- Place vinegar, mayonnaise and mustard in blender and mix thoroughly.
- Slowly dribble in oil and add seasonings.
- To serve, toss salad with dressing. Place on individual serving plates, top with chopped pecans and garnish wtih cherry tomatoes.
Buy Ingredients
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