My husband’s favourite meal and a weekly staple –
I pkg smoked trout from Snappers
lg handful of green beans, topped.
8 asparagus spears, trimmed
lettuce, washed then torn into bite sized pieces (I use a variety, sometimes including spinach)
2 small cucumbers, sliced
12 small tomatoes, halved, or larger tomatoes cut in wedges
Blanch the beans and asparagus for 3-4 minutes, until tender-crisp, then plunge into cold water to cool
Boil the eggs to taste – 7 minutes semi soft or 9 minutes harder. Plunge into cold water to cool then shell.
Assemble the salad. Pile lettuce onto 4 plates, add blanched beans, asparagus spears cut into 2 or 3 pieces, cucumber slices, tomatoes, other salad ingredients.
Top with chunks of smoked trout and the whole eggs
2 tsp grainy dijon mustard
2 tsp honey
¼ c Marukan vinegar (available at Snappers)
ground pepper and salt
¼ c whipping cream
½ c light oil – sunflower, etc.
Warm the honey, mustard and vinegar over low heat, mixing well. Remove from heat and add oil and cream alternately in small amounts, while mixing well. When well combined, pour over salad and serve.