Smoke and fire have been showing up on menus for quite some time, and almost half of consumers say they’d like to see more smoked options at restaurants,1 but chefs are going beyond the traditional bacon or meat items with unexpected smoked proteins, vegetables and oils.
Try these recipes:
Smoked Caprese Salad
Smoked fresh mozzarella slices topped with heirloom cherry tomatoes and arugula, drizzled with pesto and Hellmann’s® Balsamic Vinaigrette, and seasoned with black pepper and smoked salt.
Smoked Turkey Salad
Smoked turkey combined with crispy bacon pieces, fresh peas, shaved celery and baby kale. Mixed with lemon zest, basil, tarragon and Hellmann’s® Creamy Cucumber Dressing.
Smoky Brussels Sprout Salad
Caramelized Brussels sprout halves, seasoned with smoked salt and garlic, tossed with raw red onion slivers, smoked almond and lemon zest. Finished with a drizzle of Hellmann’s® Creamy Caesar Dressing combined with liquid smoke and topped with a soft boiled egg.
1 Mintel, Innovation on the Menu, May 2016