Tariff Border Salad
Based on:
TypeSalad
Serves4 people
DateAugust 22, 2026
Two flavors, two countries, one sharp border: the tariff conflict on your plate.
Two separated halves on a long platter: one American (crispy bacon, spicy mustard dressing), one Canadian (smoked salmon, maple syrup dressing). In the center, a line of pickle and red onion as a border: sharp, tangy, and visibly tense. You see the border, you taste the escalation.
Ingredients
- 200 g mixed salad greens
- 100 g smoked salmon
- 8 slices crispy bacon
- 1 red onion
- 2 pickles
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp capers
- 2 tbsp maple syrup
- 2 tbsp wholegrain mustard
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- black pepper
- salt
Method
- Fry the bacon until crispy in a skillet and drain on paper towels.
- Slice the red onion into thin rings, the pickles into long strips, and the peppers into strips.
- Lay a strip of mixed salad greens down the center of a long rectangular platter.
- On one side, arrange the salmon, yellow pepper, and capers. Drizzle with a dressing of maple syrup, lemon juice, and 2 tbsp olive oil.
- On the other side, arrange the bacon, red pepper, and some red onion. Make a dressing with wholegrain mustard, white wine vinegar, and 2 tbsp olive oil, and drizzle this side.
- Lay the long pickle slices and remaining red onion rings as a clear border in the middle over the greens.
- Sprinkle with black pepper and salt to taste.
Serving notes
- Serve on a long platter for the border effect.
- Let guests mix or stick to their side.