Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing
- Romaine or leafy lettuce, of your choice
- Shredded baby spinach
- 2 to 3 smoked trout cleaned and shredded
- 2 to 3 cucumbers, peeled and julienne
- 3 to 4 red beets
- Baguette, optional
- Green Goddess Dressing:
- 3 cups mayonnaise
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 cup plain yogurt
- 1 bunch freshly chopped parsley leaves
- 2 tablespoons freshly minced chives
- 1 tablespoon freshly minced tarragon leaves
- 1 tablespoon champagne vinegar
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 1 teaspoon black cafe pepper
- 1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.
Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.
Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
Mix everything in a 2 quart bowl or larger.
Can be stored in your refrigerator for up to 7 days.
If you like your dressing greener, increase the herbs.
Yield: about 1 1/2 cups
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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