June 1, 2013

Grilled Caesar Panzanella with Smoked Trout


Grilled Caesar Panzanella with Smoked Trout

I debated whether or not I should post this. It's not perfect but it has a lot of good qualities. Kind of like that boyfriend your friends kept saying wasn't right for you. You just need to get to know him...he's really sweet when we're alone. What's great about this salad is the flavor of smoked trout with the caesar dressing, the hunks of grilled bread and the crisp lettuce. However...gotta say...the grilled cherry tomatoes were not wonderful. So skip those and we can call it a keeper. A cross between a panzanella and a caesar. You want the smoked fish to be the flaky kind (like the boyfriend), not the wetter lox version.

Grilled Caesar Panzanella with Smoked Trout

Serves 4

1 baguette or similar to make 4 cups croutons
1 head romaine lettuce or arugula
1 cup cherry tomatoes
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).
3. Thread tomatoes on skewers and grill, turning when marks appear.
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.


Caesar Dressing
Adapted from Ina Garten

1/4 cup lemon juice
2-3 anchovies (packed in oil)
1 garlic clove
1/8 teaspoon kosher salt
1 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.



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