YIELD: 12 servings FOR THE SALMON: 2 lb., 12 oz. salmon filet 12 oz. Dijon mustard 3 Tbsps. chopped parsley 1 Tbsp. chopped tarragon 1 Tbsp. basil, chiffonade LEMON-DILL VINAIGRETTE: 2 oz. lemon juice 2 oz. Dijon mustard 3 oz. Champagne vinegar 1 large egg 12 oz. salad oil 1 oz. chopped dill FOR THE SALAD: 2 lb., 4 oz. mixed salad greens, chopped, washed and dried 12 oz. red onion, julienne 12 oz. diced tomato 12 oz. shredded carrot 12 bread sticks 1. Trim and portion the salmon into 3 ...

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