© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This everyday lettuce salad is given a gourmet make-over with the addition of smoked rainbow trout, cherry radishes and persimmons. I?ve paired it with a creamy, tangy mustard vinaigrette that really brings out the best flavour of the smoked fish which will also be great with curly endivie or with butter lettuce or peppery arugula. If you like, add some jammy boiled eggs or boiled potatoes to the salad if want it a little heartier and more substantial.
Mustard VinaigretteSalad

3/4 tbsp Dijon mustard
2 tbsp Red wine vinegar
1 tbsp Freshly squeezed lemon juice
120 ml Extra virgin olive oil
Salt and freshly ground pepper

250 g Smoked trout, skin and bones removed 1 Ripe yet firm persimmon, peeled and cut into wedges
150 g Escarole (or curly endivie), torn into bite-sized pieces
8-10 Cherry radishes, halved
Dill sprigs
Lemon wedge

In a small bowl, whisk Dijon mustard, vinegar and lemon juice together. Slowly add in olive oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Season with the salt and pepper.
Pile the escarole salad leaves on two plates and divide the persimmon wedges and cherry radishes between them. Flake over the smoked trout. Drizzle the vinaigrette over the salad and garnish with the dill and lemon wedge.

© 2021 | http://angiesrecipes.blogspot.com

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