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Wednesday, October 16

Smoked trout & apple salad with polenta croutons

Polenta, instant
2 cups
Butter, unsalted
4 tablespoons
Parmesan, grated
2/3 cup
Grapeseed oil
2 tablespoons
Apples, small Gala or Fuji, cored, thinly sliced
Trout, smoked, skinned, boned, fork flaked
½ pound
4 cups
Walnuts, coarsely chopped
¾ cup
¼ cup
Lemon juice, fresh
1 tablespoon

Pepper, freshly ground

Chives, minced
2 tablespoons
  1. Cook the polenta according to its package. 
  2. Remove from heat, and vigorously stir in the butter and cheese until evenly distributed. 
  3. Quickly rinse a 12-by-17-inch rimmed baking sheet with cold water, and shake it dry. 
  4. Immediately mound the polenta in the pan and, working quickly and using a spatula repeatedly dipped in hot water, spread the polenta in an even layer about ½-inch thick. 
  5. Cover with a kitchen towel, and let stand for at least 1 hour at room temperature. 
  6. Cut into ½-inch cubes. In a frying pan over medium-high heat, warm the oil. 
  7. Add the polenta cubes, in batches as needed to avoid crowding, and sauté until lightly browned on all sides; transfer to paper towels to drain. 
  8. Arrange the apples on a platter. 
  9. Scatter the trout, greens, walnuts, and polenta croutons on top. 
  10. In a small bowl, stir together the mayonnaise, juice, salt, and pepper. 
  11. Drizzle over the salad, sprinkle with chives, add a grinding of pepper, and serve. 
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

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