Salad with Trout and Garden Veggies

Tess is calling this a "Ficoise" Salad. A Fake Nicoise as it doesn't have tuna or olives. You can of course substitute the trout for any type of fish and add as many olives as you'd like!

The best part of this salad to us is the dressing though. So fresh and light. It makes more than you need for this but you'll be happy to use it more than once. It keeps for a couple of days in the fridge.

Serves 4

Prep and cooking time 20 mins

Ingredients:

Salad dressing:

large handful of fresh herbs, we like mint, basil and parsley 1/4 cup rice wine vinegar

1/2 cup olive oil 1/2 tbsp seedy dijon mustard a tiny touch of maple syrup S&P to taste

Salad:

2 small trout fillets

olive oil

small head of leaf lettuce large handful of green beans

12 small new potatoes, halved

12 cherry tomatoes, halved 4 eggs

Directions:

Dressing:

In a small blender such as the magic bullet, add all dressing ingredients and blend until smooth.

Set aside.

Salad:

Boil potatoes in water until soft. Strain, pour a little olive oil on top and set aside.

Boil water for green beans. Once boiling, add beans for 3 minutes until blanched. Remove and rinse with cold water. Boil water for eggs. Once boiling, add eggs for 6 minutes. Remove eggs from water and immerse in ice bath for 5 minutes. Peel eggs.

Meanwhile, turn on oven to broil and set the top rack a couple of inches below the element.

Place trout skin side down on foil lined sheet and brush with olive oil and S&P. Broil for 4 mins. Remove from oven and once cool enough to handle remove skin and cut fish into large pieces. Meanwhile, assemble lettuce onto platter. Add halved tomatoes, potatoes and cooked green beans on top of lettuce. Cut eggs into halves, being careful to keep the soft yolk intact. Add these to platter. Top with fish and drizzle with salad dressing. Yum.

Cheers!