Trout Nicoise Salad
Trout Nicoise Salad
Photography by Jeff Coulson
- Preparation time: 20 minutes
- Total time : 30 minutes
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 527 |
| pro | 33 g |
| total fat | 35 g |
| sat. fat | 7 g |
| carb | 20 g |
| dietary fibre | 3 g |
| sugar | 5 g |
| chol | 251 mg |
| sodium | 690 mg |
| potassium | 1,039 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 17 |
| vit A | 34 |
| vit C | 52 |
| folate | 55 |
Just a switch from the standard tuna in a classic Niçoise salad gives this composed salad a new twist. It is also a great way to use up leftover potatoes or hard-cooked eggs. If you are not a fan of tarragon, substitute finely chopped fresh chives.
Ingredients
- 4 4eggeggs
- 8 oz 8ozgreen beangreen beans, trimmed
- 10 10mini Yukon Gold potatoYukon Gold potatoes
- 2 2trout fillettrout fillets, (1 lb/450 g total), halved crosswise
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/3 cup 1/3cupextra-virgin olive oil
- 1/4 cup 1/4cuplemon juice
- 2 tsp 2tspfinely chopped fresh tarragon
- 1 tsp 1tspDijon mustard
- 1 tsp 1tspliquid honey
- 4 cups 4cupsbaby salad greens
- 20 20nicoise olives or black olives
- 2 2small tomatoes, cut in 6 wedges each
Preparation
Into saucepan, pour enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.
Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.
Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.
Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.
Sprinkle trout with half each of the salt and pepper. In large skillet, heat 1/2 tsp of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.
Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.
Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing.
Source : Canadian Living Magazine: June 2012
