Smoked Trout, Green Bean and Pear Salad
Source of Recipe
Source: Cooking.com
List of Ingredients
For Walnuts:
Nonstick vegetable oil cooking spray
1 cup walnuts
2 tablespoons sugar
1 tablespoon water
For Salad:
1/3 cup olive oil
1/3 cup walnut oil or olive oil
3 tablespoons white wine vinegar
1 tablespoon minced fresh tarragon
1 cup very thinly sliced red onion
12 ounces green beans, ends trimmed
2 Bosc pears (about 12 ounces), peeled, quartered, cored, cut into 2x1/4x1/4-inch strips
1 5-ounce bag mixed baby greens
6 ounces smoked trout fillets
Recipe
FOR WALNUTS: Preheat oven to 350 degrees F. Spray baking sheet with nonstick spray. Scatter walnuts on prepared sheet. Sprinkle with sugar, then water. Shake baking sheet several times to coat nuts evenly. Bake nuts until golden and coated with sugar, stirring 3 times, about 12 minutes. Cool completely on sheet.
FOR SALAD: Whisk olive oil, walnut oil, vinegar and tarragon in medium bowl to blend. Season dressing generously with salt and pepper. Mix in onions. Cook beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; pat dry and cool completely.
Using slotted spoon, transfer onions from dressing to large bowl. Add pears and lettuces. Break trout into 1/2- to 3/4-inch pieces; add to salad. Cut beans into 2-inch lengths and add to salad. Toss to blend, adding all or part of remaining dressing as desired. Season with salt and pepper.
TO SERVE: Divide salad among plates; garnish with candied walnuts.
DO-AHEAD TIPS:
Candied walnuts can be made 1 week ahead. Store airtight at room temperature.
Dressing and beans can be made 1 day ahead. Cover dressing; wrap beans in paper towels and plastic. Refrigerate both.
|
|
member logon
