Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish. 

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/poachedsalmon/

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