Friday, August 21, 2009

Salad - Smoked Trout and Bean Salad

5 Tablespoons ev olive oil
3 Tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large (15-19 ounce) can white beans, rinsed and drained
2 smoked trout fillets (1/2 pound total - about 500gr)
1 bunch watercress, tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

Bring oil through pepper to simmer in 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor. Toss together trout, watercress, lettuce, and bean mixture in serving bowl. Serves 4 as main course.

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