Grilled Caesar Panzanella with Smoked TroutServes 4
1 baguette or similar to make 4 cups croutons
1 head romaine lettuce or arugula
4 ounces smoked trout or salmon
1/2 cup walnuts, toasted (optional)
Parmesan cheese. shaved with a vegetable peeler
1. Preheat grill
2. Cut baguette into 1 inch slices, brush with olive oil and sprinkle with salt. Grill until marks appear and as much char as you like (just a few minutes per side - watch carefully).
4. Tear lettuce into bite sized pieces and put into a bowl with grilled croutons. Toss with dressing and top with trout, walnuts and additional parmesan shavings.
Adapted from Ina Garten
1/4 cup lemon juice
2-3 anchovies (packed in oil)
1 garlic clove
1/8 teaspoon kosher salt1 teaspoon dijon mustard
1 tablespoon mayonnaise or 1 egg yolk
1/2 cup olive oil
1/4 cup parmesan cheese, grated
1. Combine all ingredients except oil in the blender and process until combined. With machine running, slowly add oil until emulsified, then add grated cheese.