Lacy frisée makes a beautiful bed for toppings that check all the boxes for flavor and texture in this showstopper salad. Smoky trout, crisp radishes, velvety egg and crunchy crouton crumbles are all brought together with a tangy shallot-lemon-Dijon dressing. Serve this as a first course at a fancy holiday feast or as a light lunch on a recovery day from all the holiday richness.
For medium boiled eggs, simmer them for 6 minutes — instead of the usual 10 minutes for hard boiled — then throw them in an ice bath to cool them quickly. For extra crispy radishes, soak the thin slices in a bowl of ice water until serving time.
Smoked Trout and Frisée Salad with Crushed Croutons and Egg
Serves 6
INGREDIENTS
1 shallot, minced
3 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
¾ teaspoon salt
Fresh cracked pepper
1 large head frisée lettuce (about 12 ounces), washed and hand torn
8 ounces smoked trout (about 2 filets)
4 medium boiled eggs (yolks barely set), sliced into wedges
6 to 8 radishes, thinly sliced
1 cup coarsely crushed croutons
DIRECTIONS
In a jar with a lid, combine the minced shallot, lemon juice, olive oil, mustard, salt and pepper and shake thoroughly to combine. Set aside.
Arrange the frisée leaves on six salad plates. Break up the trout filets into bite sized pieces and arrange over the top of the lettuce, along with the sliced radish and egg. Drizzle with the lemon Dijon dressing and top with the crushed croutons just before serving.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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