How To Make Smoked-Trout Salad with Goat-Cheese Croûtes
Topped with broiled baguettes with melted goat cheese, this smoked-trout salad is made from crisp greens tossed in a tangy dressing for an elegant side.
- 1½tbspwine vinegar,red or white
- 2tspdijon mustard
- fresh ground black pepper,as needed
- ⅓cupolive oil,plus 1½ tbsp more
- 12slicebaguette,(½-inch thick)
- 6ozgoat cheese
- 1large head radicchio,(about ¾ lb)
- ½lbtrout fillets,smoked
In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and ¼ teaspoon black pepper. Add the ⅓ cup oil slowly, whisking.
Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining oil. Broil for about 2 minutes until lightly browned. Remove the baking sheet from the oven.
Turn the slices over and top each with a slice of goat cheese. Broil for about 2 minutes until the cheese is soft and warm. Sprinkle a little pepper over each croûte.
Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.
Serve and enjoy.
- Calories: 472.51kcal
- Fat: 31.84g
- Saturated Fat: 9.74g
- Trans Fat: 0.03g
- Monounsaturated Fat: 16.48g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 22.11g
- Fiber: 3.82g
- Sugar: 2.12g
- Protein: 26.38g
- Cholesterol: 53.01mg
- Sodium: 676.47mg
- Calcium: 214.95mg
- Potassium: 1024.34mg
- Iron: 5.70mg
- Vitamin A: 702.68µg
- Vitamin C: 36.54mg
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