Thursday, June 6, 2013

Roasted Beet and Radish Salad with Pistachios, Smoked Trout, & Creamy Dill Vinaigrette

8 oz mixed baby lettuces, washed and spun dry
1 bunch radishes, washed and sliced thin
2-3 spring onions, sliced thin
4-6 beets, roasted, peeled and cut into quarers
4 Tbs. pistachios, toasted
1/4 c. white wine vinegar
3/4 c. olive oil
2 Tbs. minced dill
3 Tbs. creme fraiche or Mexican crema
1 smoked trout, removed from skin & bones, flaked
Place vinegar in a small bowl and slowly drizzle in olive oil, whisking constantly. Season with salt and pepper and whisk in dill. Toss lettuces with vinaigrette, reserving 1/3 in bowl. Arrange greens on serving bowls and place beets, onion and radishes on top. Whisk creme fraiche or crema into remaining vinaigrette and place a dollop on top of each salad. Top with smoked trout and pistachios and serve.


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