Wednesday, April 14, 2010

Smoked Trout Salad

Abigail and I went to Zazie in San Francisco last night for an accepted student reception. She is going to Eugene Lang The New School in the fall. Zazie was lovely and although we didn't eat dinner there we had some lovely appetizers. I tried their signature cocktail which Gloria Ferrer Blanc de Noir sparkling wine, soju (a Japanese vodka) and lemonade. Very refreshing and festive!

I didn't cook dinner since we were out (we ate at Park Chow) but I had a delicious salad for lunch yesterday from Comforts Cafe in San Anselmo. I've tried to duplicate before and it is doable. This salad is wonderful in the summer when the tomatoes are at their best and you don't feel much like cooking, all you have to do is steam the beans.

Smoked Trout Salad for 2

~ 3/4 lb. smoked trout, flaked into pieces
2 large handfuls of green beans, trimmed and steamed
1/2 pint cherry tomatoes, cut in half
~ 3 - 4 large handfuls arugula, washed and stems removed
1/4 cup extra virgin olive oil
1/8 wine vinegar
1 garlic clove, pressed
2 teaspoons Dijon mustard
small squeeze of anchovy paste
kosher salt and pepper to taste

Combine trout, beans, tomatoes and arugula. Make vinaigrette by combining olive oil, vinegar, garlic, mustard and anchovy paste. Season with salt and pepper. Toss salad with vinaigrette. Serve with some crusty bread and white wine. Enjoy!

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