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Smoked Trout, Avocado And Orange Salad
Ingredients:
***Ginger Vinaigrette***
1/3 cup peeled/sliced ginger
1/4 cup fresh lemon juice
2 tablespoon white wine vinegar
1 teaspoon sugar
2/3 cup peanut oil
freshly ground pepper to taste
salt to taste
2 smoked trout
1 red onion -- sliced paper-thin
2 ripe but FIRM avocados
6 cups packed spinach
2 large navel oranges -- sectioned, remove
-- all membranes
Instructions:
Here's how to make the aforementioned vinaigrette: Chuck the ginger
in a blender or processor and do it up finely. Add the lemon juice
(FRESH) and vinegar and grind to a puree (that's French for beating
it to a pulp). Pour it into a bowl and whisk in the sugar, peanut
oil, and salt/pepper. With me so far? C'mon Lloyd, get with the program...
and Kurt, NO, you can't add tofu. Now we're ready to start puttin'
the thing together. Skin and bone the trout... this will be either
very E-Z or an Excedrin headache, depending on how well you smoke
the swimmer. Bottom line is that you want the trout in bite-sized
pieces. When yer there, set them aside. Go fetch another bowl (OK,
we'll wait till ya clean it out... but make it snappy), and mix up
the onions and just 1/4 cup of the vinaigrette. Let that stuff sit
around for at least 15 minutes. Now cut the avocados in half (save
the pit and grow leaves - which are useless). Peel and cut into long
slices, about 1/4" wide. Getcha another bowl (this is a bowl-intensive
recipe), and drizzle 1/4 cup of vinaigrette all over. Get another
bowl (man, I wish I was in the business), and toss the greens with
their vinaigrette and the onion slices with a 1/2 cup of the remaining
vinaigrette. Dump that mixture on 4 salad plates, and place the orange
segments (remember them?) and trout pieces in the same bowl and toss
well. Try not to hit the ceiling. Then put the trout pieces and avocado
and orange slices and place them appropriately upon the greens. Simple
enuf? I can assure you, it's easier to make than to type. And it's
absolutely delicious as a main course. Posted to the BBQ List by Jeff
Lipsitt on Aug 19, 1998. |
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